Thai Mini Spring Rolls

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Servings: 12 servings Difficulty: Advanced
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Crispy, bite-sized appetizers filled with savory pork, shrimp, and vegetables wrapped in delicate rice paper.
Thai Mini Spring Rolls recipe image
Thai Mini Spring Rolls recipe image
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Thai Mini Spring Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 150
Dietary:
V Vegan

Description

These Thai Mini Spring Rolls are the perfect party appetizer, offering a delightful contrast between the crispy, golden exterior and the savory, fresh interior. The filling combines ground pork, shrimp, bean thread noodles, and crunchy vegetables like carrots and bean sprouts, all seasoned with aromatic garlic, coriander roots, and fish sauce. Wrapped in thin rice paper and deep-fried to perfection, these mini rolls deliver a burst of traditional Thai flavor in every bite. They are best served warm, accompanied by crisp lettuce leaves and a tangy, sweet, and spicy dipping sauce made from rice vinegar, sugar, and fresh herbs.

Directions

  1. Soak the bean thread noodles and dried tree ears in warm water until soft and pliable, about 15 minutes.
  2. Drain the noodles and cut them into 1-inch lengths; set aside.
  3. Drain the tree ears, rinse off any sand, pinch off and discard hard centers, then coarsely chop and set aside.
  4. Pound the black peppercorns, garlic, and coriander roots into a coarse paste using a mortar and pestle or spice mill.
  5. In a large bowl, combine the ground pork, shrimp (or crab), fish sauce, the peppercorn mixture, and 1 teaspoon of the sugar; mix well.
  6. Add the chopped shallots, grated carrot, bean sprouts, soaked bean thread noodles, and chopped tree ears to the meat mixture; mix thoroughly.
  7. Cut the 12-inch rice paper rounds into quarters using kitchen shears, creating eight smaller sheets from each original sheet (totaling 32 small sheets, though recipe yields approx 24 rolls).
  8. Preheat the peanut oil in a wok or deep pot to 325°F (165°C).
  9. Brush one rice paper quarter thoroughly with water and let it sit for about 1 minute until it softens into a thin, flexible film.
  10. Mold 1 tablespoon of the pork mixture into a 1-inch wide by 2-inch long cylinder and place it near the curved edge of the softened rice paper.
  11. Fold the bottom edge of the rice paper over the filling, then fold the left and right sides over to enclose the filling.
  12. Continue rolling tightly until the roll is completely sealed.
  13. Repeat the rolling process with the remaining filling and rice paper sheets.
  14. Carefully place a few rolls into the preheated oil at 325°F (163°C) and fry for 10 seconds to set the shape.
  15. Immediately increase the oil temperature to 375°F (190°C) and continue deep-frying until the rolls are crisp and golden brown, about 6 minutes.
  16. Remove the fried rolls from the oil and drain on paper towels.
  17. To make the dip, combine the sugar (for dip), water (for dip), and red wine vinegar (for dip) in a saucepan over medium-high heat.
  18. Boil the mixture until reduced to 3/4 cup of liquid.
  19. Remove from heat and stir in the fish sauce (for dip) and red chile flakes (for dip).
  20. Allow the sauce to cool, then transfer to a serving bowl and mix in the chopped fresh coriander leaves (for dip) and chopped peanuts (for dip).
  21. Serve the mini spring rolls warm, wrapped in lettuce leaves with mint, alongside the dipping sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.5g8%
Cholesterol 25mg9%
Sodium 350mg15%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 2g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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