These Thai Mini Spring Rolls are the perfect bite-sized appetizer for any gathering. The filling features a savory mixture of ground pork, shrimp, and bean sprouts, wrapped in delicate rice paper and deep-fried until golden and crispy. The combination of textures&# 226;ÂÂcrunchy exterior, tender meat, and crisp vegetablesâÂÂmakes each roll a delightful experience. Ideal for parties, potlucks, or as an elegant starter before the main course, these rolls bring authentic Thai flavors to your table. Simple to assemble with common ingredients, this recipe is a crowd-pleaser that you will find yourself making again and again.
Thai Mini Spring Rolls
Description
These Thai Mini Spring Rolls are the perfect bite-sized appetizer for any gathering. The filling features a savory mixture of ground pork, shrimp, and bean sprouts, wrapped in delicate rice paper and deep-fried until golden and crispy. The combination of textures—crunchy exterior, tender meat, and crisp vegetables—makes each roll a delightful experience. Ideal for parties, potlucks, or as an elegant starter before the main course, these rolls bring authentic Thai flavors to your table.Ingredients
Directions
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Rehydrate bean thread noodles in hot water for 10 minutes, then drain, rinse, and cut into 1-inch pieces.
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Rehydrate dried mushrooms and tree ears in warm water, squeeze out excess moisture, and mince finely.
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In a large bowl, combine ground pork, chopped shrimp, prepared noodles, minced mushrooms, minced tree ears, grated carrot, bean sprouts, chopped shallots, minced garlic, and minced coriander roots.
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Add fish sauce, sugar, and ground black pepper to the mixture. Mix thoroughly until all ingredients are well combined.
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Heat peanut oil in a deep fryer or large pot to 350ðF (175ðC).
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Dip one rice paper round into warm water for a few seconds until pliable, then lay it flat on a clean, damp cloth.
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Place about 2 tablespoons of the meat mixture in the center of the rice paper.
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Fold the bottom edge over the filling, fold in the sides, and roll tightly to form a mini spring roll. Seal the edge with a little water.
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Repeat with remaining rice paper and filling, working in batches to prevent drying out.
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Carefully place the rolls into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
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Remove rolls with a slotted spoon and drain on paper towels.
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Serve immediately on crisp lettuce leaves, garnished with fresh mint leaves.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 67.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.6g3%
- Cholesterol 10.5mg4%
- Sodium 282.0mg12%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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