Spring rolls are a popular Asian snack enjoyed not only in Asia but also around the world.
These snacks are not only delicious but also surprisingly easy to make, especially when prepared and cooked with family and friends as a great way to spend quality time together.
I am excited to share my favourite and most delicious spring rolls recipe that my entire family and friends adore. This type of snack is best made in large batches, so once prepared, you can store them in the freezer and fry them later when you have guests or simply crave fresh snacks at home.
Thai Vegetable Spring Rolls
Cooking Time : Make Filling - 15 Minutes and Frying 20-25 minutes
Preparation Time : 45 Minutes
Make : 40Pcs
Ingredients
395gr Dry glass noodles (Soak in warm water for at last 30minutes)
8-10 pcs Dried Shiitake mushroom (Soak in hot water) and chop finely 3 tbsp
6 tbsp Soy sauce
10 cloves (60gr ) of Garlic (finely chopped)
1 and half teaspoon ground White pepper
150g Shredded white cabbage
150g Julienne of carrot
10 pcs Coriander roots (finely chopped) if you can't find coriander roots use coriander stalk
3 tbsp Vegetable powder 0r Use Chicken powder ( Highly Recommended- I use Knorr Chicken Powder )
6 Spring onions / chopped finely
4 tbsp vegetable oil
Other Ingredients
8 inch spring rolls wrappers (thawed) they usually sold in Asian supermarket - Look at the frozen isle -- (1 Pack contains 40 sheets )
1 beaten egg
Vegetable oil enough for deep frying (need at least 1 Lt)
Sweet chilli dipping sauce
To make the filling:
Soak glass noodles in lukewarm water for at least 30 minutes, and drain , don’t forget to thaw the spring roll wrappers ( This is very important step )
Heat 3 tbsp of vegetable oil in a wok then add garlic, shiitake mushroom, coriander root. Cook for 1 minute.
Add the glass noodle, bit by bit white cabbage and carrots, seasons with soy sauce, white pepper, and vegetable powder, mix well and cook for 1 minute, add the spring onion and turn the heat off.
Put the filling in a big bowl and let it cool before making spring rolls.
How to Make Spring Rolls:
Place a spring roll wrapper in a diamond shape on a chopping board, with one corner pointing towards you.
Scoop 2-3 tablespoons of the filling mixture and place it 4cm from the corner closest to you.
Fold over the corner and roll tightly until you reach halfway up the wrapper.
Fold in the left and right corners, then roll until you reach the end of the wrapper.
Seal with egg wash, and repeat until you've used up all the filling. In a pan, heat oil that's 5cm deep until it reaches 180 degrees Celsius.
Add a few spring rolls and fry until they turn golden brown. This should take about 5-6 minutes.
Serve with Sweet Chilli dipping sauce and enjoy
Note :
To create a non-vegetarian option, you can add 100 grams of minced chicken or prawn. Introduce the chicken or prawn after frying the garlic and mushrooms, ensuring they are fully cooked before incorporating the noodles and vegetables.
Tips :
Before starting to roll the spring rolls, remember that a pack of 8-inch spring roll wrappers typically contains 40 sheets. It's important to use all the wrappers and have enough filling. For even distribution, split the filling into four equal parts once prepared. Each part should fill 10 wrappers, giving you a perfect batch of 40 spring rolls.
Storage :
Once you have prepared all the spring rolls, it's important to decide on the next steps.
You can either fry all 40 spring rolls and then freeze them - for reheating, simply place the frozen cooked spring rolls in the oven and bake for 7 minutes.
Alternatively, fry only the amount you need and freeze the remaining uncooked spring rolls. To cook them later, fry the frozen spring rolls in hot vegetable oil at 170 degrees for 5 minutes.
There you have it, my very popular snack recipe, perfect for entertaining, enjoying during movie nights, or simply when you're craving an Asian snack. Try this recipe and let me know how it turns out. Happy cooking and happy snacking!
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