Thai Spring Rolls
Thai Spring Rolls, a Thai version of Chinese spring rolls and in this version Khwanjai adds her own style for even greater flavour, more crunchiness and much less oil.
These spring rolls are without a doubt the best there is, but don’t take my word for it, just look how many ingredients she packs in!
Now go and make it, and see for yourself, I promise you will be delighted! Even though there are so many ingredients they’re still light, savoury and flavoursome inside with a lovely crunchy shell, delicious!
Yup! They’re even suitable for vegetarians too, just make them the same without the meat, vegetarian spring rolls.
How to Make Spring Rolls
This recipe will make about 12 spring rolls depending on size
200g Pork chopped/minced/ground
1 Cup White Cabbage sliced
1 Cup Bean Sprouts
1 Cup Hard Tofu
1/2 Cup Fresh Glass Noodles
1/2 Cup Carrots (when cut)
1/2 Cup Mushrooms (when cut)
2 Cloves garlic
3 Spring Onions (scallions)
2 tbs Thai Seasoning Sauce
2 tbs Oyster sauce
1 tbs Sugar
1 tbs Chicken Stock powder (1 cube)
10-15 Spring Roll Wrappers
2-3 Cups Oil
Chop the pork if not already minced/ground
To make your own; watch our Thai Minced or Ground Meats Tutorial.
Slice up the white cabbage and dice the carrots
Chop the garlic medium fine and Dice the tofu (about 1cm cubes)
Slice the mushrooms and finely chop the spring onions
Pour 2tbs oil into a hot wok and drop in your garlic for about 10 seconds or until you get aroma before adding the tofu, stir about a minute before adding the pork and mix in stirring until pork is separated and half cooked
Next add chopped cabbage and bean sprouts, mushrooms and carrots, stir and mix together for about 2 minutes
Next add glass noodles, stir in before adding seasoning sauce, chicken stock, sugar and oyster sauce
Mix well together before adding the spring onions stir in and leave to cool with the tray on a slope to allow juices to fall to one end.
How to make spring rolls:
First beat your eggs and get the wrappers separated, ready
Next using a large spoon add the mixture in a corner (if using squares) of the wrapper and roll up about half way, fold over the sides and egg the edges of the flap so it sticks shut as you finish the roll and leave to cool further
Back to the wok with 2-3 cups of oil on medium/high heat and place in your spring rolls turning continuously until golden brown
Remove and leave to drain for a few minutes before serving
Serve hot with Thai sweet chilli dipping sauce. An essential part of any Thai banquet meal. What else would you have with Spring Rolls? It’s not a spicy recipe so a good choice would be a great Chicken Red Curry or perhaps our Coconut Chicken Soup (spicy, sweet and sour). They go down well at parties and Barbecues to try these two also BBQ Spare Ribs and our Thai Sweet Chicken but the all-time favourites seem to be our Chicken/Pork Satay.
More information on these lovlies here: Thai Food Blog – Spring Rolls
Khwanjai’s Top Tips:
Thai Spring Rolls, I said it all on the last page, well not quite….
You can use shrimps, prawns or chicken instead of pork, simply swap!
For crunchier spring rolls use crepes instead of the standard spring roll pastries.
If you’re going to use the bought spring roll wrappers, you can always get frozen or dried. For the frozen simply defrost and use as fresh. For the dried wrappers – soak them in warm water before use, not all varieties need this, so read the packet or ask at the Asian shop, (although most supermarkets stock them now) if you want to use rice paper wrappers the same applies.
When filling and rolling the spring rolls, make sure you roll them up fairly tightly, this helps keep out the oil and makes for a better experience. Also practice with the amount of filling, too much and it will likely burst or too little and you end up with all wrapper and no filling, see how Khwanjai does it to get a good idea
You can use Dried Glass Noodles, (as opposed to fresh) soak for 10 minutes before using, drain to dry a further 10 minutes and cut the same as Khwanjai suggests in the video
Once made, leave your spring rolls to cool fully before cooking to ensure they float, if still warm they will sink and cook unevenly
Do not allow your oil to get too hot or they are at risk of bursting in the wok. Messy
Leave to drain for a good 3-5 minutes after cooking and then roll them gently in some kitchen tissue before serving, they’ll still be nice and hot
For a nice twist on the sweet dipping sauce, try adding a few, crushed roasted peanuts, that’s what the second sauce is. Also nice of you chop up some fresh coriander with it
This is Spring House brand sold all over the world but you may well have to visit your Asian store to get some. They come in 3 sizes all the same price usually you just get a different number of sheets usually 30,40 or 50. The best size to use to get a crunchy finish are the 30’s below.
Please share with yer pals and any questions go below…