Thai Fresh Spring Rolls Food

THAI FRESH SPRING ROLLS

Steps:

• Soak the front and back of rice paper in warm water, each side for about 5 seconds until softened some, but still firm.
• Lay the rice paper on a plastic cutting board or ceramic plate. (The rice paper sticks more to wooden cutting boards, so I usually avoid using those when making the fresh spring rolls).
• Lay a few of each ingredient on the rice paper towards the bottom third of it. I start with putting down two shrimp (if using) and put everything else on top of the shrimp. With each ingredient, start with a smaller amount than you'd expect, so you can gauge if you need more or not. If you add too much it will be hard to roll it and become an explosion of veggies, which isn't bad, but not what you are aiming for.
• Roll up the spring roll like rolling a burrito. Start with rolling up the middle part first, and then folding in the sides, rolling up as tightly as possible.
• Once it's rolled up, you can either cut it in half with a serrated knife, or leave it as is, your preference.
• Make the legit Thai peanut sauce.
• Serve with the sauce! Enjoy!!

THAI SPRING ROLLS

Steps:

• Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
• Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
• Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
• Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
• Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.

THAI SPRING ROLLS

Steps:

• Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
• Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.

FRESH THAI SPRING ROLLS

Steps:

• Soak clear noodle in hot/boiling water till soft.
• Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
• Add soy sauce, garlic powder, and pepper.
• Remove from heat and place in bowl.
• Assemble other ingredients on counter or table in bowls.
• Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
• Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
• Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
• Serve immediately.

THAI SPRING ROLLS (PA PIA)

Steps:

• Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
• In small frying pan, stir-fry garlic and cilantro for a few seconds.
• Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
• Separate spring roll wrappers.
• Place a wrapper with one pointed edge toward you.
• On each corner, put a little of the egg mixture to seal edges of the spring roll.
• Put 2 tbsp of the meat mix 1/3 of the way down.
• Fold the closest edge over, then the right and left sides, then roll closed.
• Place rolls seam side down until ready to fry, not letting them touch each other.
• Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
• Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Steps:

• In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
• To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

THE BEST THAI SPRING ROLLS

Steps:

• Spring roll:.
• Heat oil in a fry pan or wok.
• Add next four ingredients until the meat is browned.
• Add soy sauce and the remaining ingredients.
• Let cool before wrapping in egg roll wrap.
• Read the back of the egg roll wrap package to learn how to properly roll them.
• Deep fry in 1 cup cooking oil until light brown.
• Drain on a paper towel to get rid of excess oil.
• Sauce:.
• Combine all ingredients in a sauce pan and bring to a boil.
• turn to low and let cook for 5 minutes.