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Thai Mini Spring Rolls

Thai Mini Spring Rolls recipe image
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. Ideal for gatherings, potlucks, or as an elegant starter, these rolls bring authentic home-style Thai cooking to your table with minimal effort and maximum flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 24
Calories: 67.5
Dietary: 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.
Ingredients
  • 2 ounce Bean thread noodles
  • 1/4 cup Dried tree ears (or 6 dried Chinese black mushrooms)
  • 1/2 teaspoon Whole black peppercorns
  • 3 cloves Garlic
  • 3 tablespoon Fresh coriander roots (coarsely chopped)
  • 3/4 pound Fresh ground pork
  • 1/4 pound Shrimp (shelled, deveined, and chopped) OR Fresh crab meat (flaked)
  • 1 tablespoon Thai fish sauce
  • 2 teaspoon Sugar
  • 4 whole Shallots (finely chopped)
  • 1 whole Carrot (peeled and grated)
  • 1/4 pound Bean sprouts (tails removed)
  • 8 sheets 12-inch rice paper rounds
  • as needed whole Peanut oil (for deep-frying)
  • as needed whole Crisp lettuce leaves (for serving)
  • as needed whole Fresh mint leaves (for serving)
  • 1/4 cup Sugar (for dip)
  • 1/4 cup Water (for dip)
  • 1/2 cup Red wine vinegar (for dip)
  • 2 tablespoon Fish sauce (for dip)
  • 1/4 teaspoon Red chile flakes (for dip)
  • 2 tablespoon Chopped fresh coriander leaves (for dip)
  • 2 tablespoon Chopped peanuts (for dip)
Directions
  1. 1
    Soak bean thread noodles and dried tree ears in warm water until soft and pliable, about 15 minutes.
  2. 2
    Drain the noodles and cut them into 1-inch lengths; set aside.
  3. 3
    Drain tree ears, rinse off any sand, pinch off and discard hard centers, then coarsely chop and set aside.
  4. 4
    Pound black peppercorns, garlic, and coriander roots into a coarse paste using a mortar and pestle or spice mill.
  5. 5
    In a large bowl, combine ground pork, shrimp (or crab), fish sauce, the peppercorn mixture, and 1 teaspoon of sugar; mix well.
  6. 6
    Add the chopped shallots, grated carrot, bean sprouts, soaked bean thread noodles, and chopped tree ears to the meat mixture; mix thoroughly.
  7. 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. 8
    Preheat peanut oil in a wok or deep pot to 325°F (165°C).
  9. 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. 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. 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. 12
    Continue rolling tightly until the roll is completely sealed.
  13. 13
    Repeat the rolling process with the remaining filling and rice paper sheets.
  14. 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. 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. 16
    Remove the fried rolls from the oil and drain on paper towels.
  17. 17
    To make the dip, combine 1/4 cup sugar, 1/4 cup water, and 1/2 cup red wine vinegar in a saucepan over medium-high heat.
  18. 18
    Boil the mixture until reduced to 3/4 cup of liquid.
  19. 19
    Remove from heat and stir in 2 tablespoons fish sauce and 1/4 teaspoon red chile flakes.
  20. 20
    Allow the sauce to cool, then transfer to a serving bowl and mix in 2 tablespoons chopped coriander leaves and 2 tablespoons chopped peanuts.
  21. 21
    Serve the mini spring rolls warm, wrapped in lettuce leaves with mint, alongside the dipping sauce.

Nutrition Facts

Servings 24

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

Storage: Best served immediately while crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 350°F oven for 5-10 minutes before serving.

Substitutions: For a vegetarian version, omit the pork and shrimp/crab and replace with extra bean thread noodles, mushrooms, and firm tofu. Use vegetarian fish sauce or soy sauce instead of fish sauce. Coriander roots can be substituted with the stems of fresh cilantro if roots are unavailable.

Safety: Be careful when handling hot oil. Ensure the oil is heated to the correct temperature before adding rolls to prevent them from absorbing too much oil or burning. Use a thermometer for accuracy.

Tips: Do not let the rice paper dry out while rolling; keep unused sheets covered with a damp cloth. If the rice paper tears, patch it with another small piece of softened rice paper. The dip can be made ahead and stored in the refrigerator for up to 3 days.

Keywords: thai, spring rolls, appetizer, fried, pork, shrimp, rice paper, dipping sauce, bean thread noodles, party food, vegetarian option, crispy, savory, asian cuisine, snack, entertaining
Read it online: https://www.chefs-mate.com/recipe/thai-mini-spring-rolls-3/