Thai Spring Rolls With Shrimp 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!!

CRISPY THAI SPRING ROLLS RECIPE

Steps:

• Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).
• Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.
• Add the fish sauce, oyster sauce and sugar and stir.
• Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.
• Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.
• Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.
• Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
• Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.
• Transfer to a strainer or place on kitchen paper towel to drain the oil.
• Serve with your chosen dipping sauce such as nuoc mam cham.

THAI SHRIMP SPRING ROLLS

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:

• 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-STYLE SPRING ROLL SALAD WITH RED CURRY SHRIMP

Steps:

• Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them.
• MARINATING THE SHRIMP:.
• Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish.
• VINAIGRETTE:.
• Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside.
• NOODLES:.
• Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together.
• VEGETABLES:.
• If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate.
• COOKING THE SHRIMP:.
• Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes.
• FRIED WONTON STRIPS:.
• If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch.
• ASSEMBLY:.
• Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste.

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 SHRIMP ROLLS

Steps:

• To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
• To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
• Drain well.
• Trim fibrous ribs from lettuce leaves to flatten leaves.
• Add hot water to a large, shallow dish to a depth of 1 inch.
• Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
• Place sheet on a flat surface.
• Arrange 1 lettuce leaf over sheet.
• Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
• Fold sides of sheet over filling, and roll up jelly-roll fashion.
• Gently press seam to seal.
• Place roll seam side down on a serving platter (cover to prevent dryin).
• Repeat procedure with remaining rice sheets.
• Serve with the sauce.