THAI SPRING ROLLS FROM QUICK & EASY THAI RECIPES
Make and share this Thai Spring Rolls from Quick & Easy Thai Recipes recipe from Food.com.
Provided by Food.com
Categories Thai
Time 45m
Yield 20 rolls
Number Of Ingredients 17
Steps:
- To Make the Sauce:.
- Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
- To Make the Spring Rolls:.
- Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
- Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
- Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
THAI SPRING ROLLS
I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)
Provided by Jennycakes
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
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 SHRIMP SPRING ROLLS
Provided by Alton Brown
Time 1h33m
Yield 12 rolls
Number Of Ingredients 20
Steps:
- Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
- Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
- Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
- Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
- Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
- Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
- Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
- Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
- Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.
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.
THE BEST THAI SPRING ROLLS
Make and share this The Best Thai Spring Rolls recipe from Food.com.
Provided by ChefAmanda15
Categories Poultry
Time 1h
Yield 20 spring rolls, 10-12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 210, Fat 5.9, SaturatedFat 0.8, Cholesterol 2, Sodium 322.6, Carbohydrate 37.2, Fiber 1.4, Sugar 22.5, Protein 3.3
THAI COLD SPRING ROLLS
Make and share this Thai Cold Spring Rolls recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat water in a wok, bring to a boil.
- Add the bean sprouts, cook for a few seconds.
- Remove with a large strainer.
- Put into ice water.
- Allow to drain and set aside.
- Turn wok down to simmer.
- Add shrimp, cook until pink.
- Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.
- Grate carrot and transfer to a bowl.
- Add sugar, pepper, vinegar and salt to bowl. Reserve.
- Beat egg yolks.
- Heat vegetable oil in a nonstick fry pan and add egg yolks.
- Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.
- Slide the cooked yolks onto a cutting board and fold over twice.
- Using a knife thinly julienne the yolks and put aside.
- Place rice papers in a bowl of warm water allow to soak until soft.
- Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.
- Roll rice paper over the ingredients.
- Place completed rolls in a shallow cooking pan and cover with plastic wrap.
- Place in refrigerator.
Nutrition Facts : Calories 147.9, Fat 8.4, SaturatedFat 1.9, Cholesterol 231, Sodium 300.6, Carbohydrate 7.5, Fiber 0.9, Sugar 5.8, Protein 10.6
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE
Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
Provided by USA WEEKEND columnist Jean Carper
Categories Appetizers and Snacks Wraps and Rolls
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g
FRESH THAI SPRING ROLLS
Make and share this Fresh Thai spring rolls recipe from Food.com.
Provided by Kimke
Categories Chicken Breast
Time 30m
Yield 20 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 2.9, Fat 0.2, Sodium 0.1, Carbohydrate 0.2, Fiber 0.1
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