The Best Thai Spring Rolls Recipes

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THAI SPRING ROLLS

Provided by Food Network

Categories     appetizer

Time 30m

Yield 24 rolls

Number Of Ingredients 13



Thai Spring Rolls image

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.

8 ounces leeks, julienne
8 ounces carrots, julienne
8 ounces celery, julienne
1/2 bulb fennel, julienne
3 Japanese eggplants, julienne
2 tablespoons chopped basil leaves
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
2 tablespoons grated ginger pulp
1/2 teaspoon hot chili pepper flakes
Salt and pepper
24 egg roll wrappers
4 cups canola oil

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



The Best Thai Spring Rolls image

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

1/4 cup cooking oil
1/2 lb ground turkey (optional)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1 teaspoon garlic salt
1 1/2 tablespoons soy sauce
3 cups cabbage, finely sliced (I get pre packaged cole slaw mix (with only the cabbage)
1 cup bean sprouts
1 (8 ounce) package egg roll wraps
1 cup sugar
1/2 cup red wine vinegar
1/4 cup water
2 teaspoons garlic salt
2 tablespoons ketchup
1/2 teaspoon dried hot pepper (I use Cayenne)

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



Thai Spring Rolls from Quick & Easy Thai Recipes image

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.

1 cup tamarind puree (page 32)
5 dried chilies, soaked
3 shallots
1 tablespoon soy sauce
1/2 cup jaggery, palm sugar or 1/2 cup light brown sugar
7 garlic cloves
1 tablespoon fermented soybeans (page 10)
1 tablespoon vegetable oil
1 cup shredded jicama
2 tablespoons oyster sauce
20 spring roll wrappers, sheets
2 cups shredded lettuce
2 cups boiled bean sprouts
1 cup crispy pork rind, coarsely chopped
2 tablespoons fried shallots (page 34)
4 oz/ 100 grams roasted pork, thinly sliced
20 cooked shrimp, halved lengthwise (prawns)

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