Thai Vegetable Spring Rolls
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These Thai Vegetable Spring rolls are a childhood favorite, that continues to be popular in our house! A recipe from our Thai friend, Aum! She used to make these at all our neighborhood potlucks and they were very very popular with everyone!
Total time is not inclusive of – optionaL
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A SNACK THAT WINS EVERYONE OVER!
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Ingredients:
| Garlic, minced | 3 cloves | |
| Ginger, minced | 1 " piece | |
| Geen onions/ Spring onions, sliced julienne | 2 | |
| Red chili padi, minced (omit if you prefer very mild spring rolls) | 1 | |
| Carrot, julienne sliced | ½ cup | |
| Cabbage, thinly shredded | ½ cup | |
| Mushrooms, sliced (optional) | 4-6 | |
| Bean sprouts, loosely packed | ¾ cup | |
| Bean noodles/cellophane/glass noodles (soaked in hot water for 10 minutes, drained, and cut to make shorter. Substituting these for rice vermicelli is not recommended). | 1 small packet | |
| Fresh coriander, roughly chopped | ½ cup | |
| Fresh basil, roughly chopped (optional) | ½ cup | |
| Vegetable Oil, plus more for deep-frying | 2 Tbsp | |
| Spring roll wrappers (thawed if frozen) | 1 pkg. | |
| Light soy sauce | 2 Tbsp | |
| Vegetarian stir-fry sauce (We like Lee Kum Kee brand) OR fish sauce | 2 Tbsp | |
| Lime juice | 2 Tbsp | |
| Sugar | ¼ tsp | |
| Thai sweet chili sauce (available in most supermarkets, Asian section-We like Kimbal Brand) | As needed, to Serve |
Method:
- Heat 2 Tbsp oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, green onion, and chili. Stir-fry until fragrant (about 1 minute). Add a little water to the wok/pan when it gets too dry instead of more oil.
- Add carrot, cabbage, mushrooms. As you stir-fry, add the sauce. Stir-fry 1-2 minutes until vegetables have just softened but must still remain crisp. Remove from heat and ‘toss in’ bean sprouts.
- Do a taste test and season with salt, soy, fish sauce, etc as necessary.
- To assemble rolls, lay thawed spring roll wrappers on a clean working surface.
- Place a damp kitchen cloth over them. Peel off one wrapper at a time carefully and keep the rest covered with the damp cloth while you are stuffing each roll.
- Place one or two Tbsp. of filling on each wrapper (depending on the size of the wrapper). Spread filling along the width of the spring roll wrapper – you’ll want to do this 2/3 of the way down, closer to the bottom to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this).
- Sprinkle some of the fresh coriander and basil over the filling. Then fold the left and right sides of the wrapper over the filling.
- Now, roll the spring roll shut, tucking filling inwards as you do so. Roll upwards. Secure by dipping your fingers in some water and wetting the end, “pasting” it shut.
- To fry spring rolls, heat some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. The oil will start to form small ripples on the bottom when hot. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.
- Gently place spring rolls in oil, allowing them to fry for about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Drain on kitchen paper towels till served.
- Serve spring rolls while still hot with Thai Sweet Chili Sauce.
Thai Vegetable Spring Rolls
Notes:
- The veggies must stay crisp. Do not add too much sauce to the filling and risk it going soggy.
- Other optional veggies are capsicum, celery, etc.
- Adding some Szechuan STIR FRY SAUCE OR chillI oil gives a great tasting kick!
Key Ingredients: Cabbage, Carrot, Beansprout, Mushroom, Thread noodles, Spring Onion, Garlic, Ginger, Chilli, Oil, Pastry, Herbs, Seasoning.
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