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!
Thai Vegetable Spring Rolls
A SNACK THAT WINS EVERYONE OVER!
® This is a RAS signature Recipe©
A detailed introduction and related links is available on the
Recipe Intro ↓ Check it out OR SCROLL DOWN FOR THE RECIPE ⇓.
EAT AND TELL!!! Let us know if you tried – Thai Vegetable Spring Rolls
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country ♥Thanks for visiting www.recipesaresimple.com |
Thai Vegetable Spring Rolls
Description
Thai vegetable spring rolls are a popular appetizer known for their crisp, golden exterior and flavorful vegetable filling. These are typically deep-fried to achieve a satisfying crunch.
The filling is a vibrant medley of finely shredded vegetables and glass noodles for a chewy texture and finely chopped garlic or coriander stems for added aroma.
They are served hot and fresh, often with a side of Thai sweet chili sauce for dipping, which provides a perfect balance of sweet, tangy, and spicy notes that complement the savory filling.
Ingredients:
Instructions
-
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.
-
Add the rehydrated thread noodles and toss thoroughly to mix.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.
Note
- 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.
