Thai Vegetarian Spring Rolls Food

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 VEGETARIAN SPRING ROLLS

Steps:

• Pound coriander root (if using), garlic and pepper together.
• Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
• Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
• Cook until cooked through. Remove from heat and set aside.
• One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
• Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.

VEGAN RAINBOW SPRING ROLLS

Steps:

• Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
• Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
• To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.