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Thai Mini Spring Rolls

Thai Mini Spring Rolls recipe image
These Thai Mini Spring Rolls are the ultimate party appetizer, offering a delightful crunch with every bite. The filling is a savory blend of ground pork, shrimp, and finely chopped vegetables like carrots and bean sprouts, all tied together with aromatic Thai fish sauce and fresh herbs. Wrapped in delicate rice paper and deep-fried to golden perfection, they provide a satisfying texture contrast between the crispy exterior and the tender, juicy interior. They are ideal for holiday gatherings, summer barbecues, or as an elegant starter for a dinner party. Serve them with crisp lettuce leaves and fresh mint for a refreshing accompaniment that balances the richness of the fried rolls.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 67.5
Dietary: Vegan
Description
These Thai Mini Spring Rolls are the ultimate party appetizer, offering a delightful crunch with every bite. The filling is a savory blend of ground pork, shrimp, and finely chopped vegetables like carrots and bean sprouts, all tied together with aromatic Thai fish sauce and fresh herbs. Wrapped in delicate rice paper and deep-fried to golden perfection, they provide a satisfying texture contrast between the crispy exterior and the tender, juicy interior. They are ideal for holiday gatherings, summer barbecues, or as an elegant starter for a dinner party. Serve them with crisp lettuce leaves and fresh mint for a refreshing accompaniment that balances the richness of the fried rolls.
Directions
  1. 1
    Soak the dried tree ears (or dried Chinese black mushrooms) in warm water until soft, then drain and finely chop them.
  2. 2
    In a mortar and pestle or food processor, grind the black peppercorns, garlic, and coriander roots into a coarse paste.
  3. 3
    In a large mixing bowl, combine the ground pork, chopped shrimp, fish sauce, sugar, and the ground spice paste. Mix thoroughly until well combined.
  4. 4
    Add the chopped tree ears, grated carrot, chopped shallots, and bean sprouts to the meat mixture. Stir gently to distribute the vegetables evenly without breaking up the shrimp.
  5. 5
    Dip each rice-paper round briefly in warm water until pliable but still firm. Place it flat on a clean work surface.
  6. 6
    Spoon a small amount of the filling onto the center of the rice paper. Roll the bottom edge over the filling, fold in the sides, and roll tightly to form a mini spring roll. Seal the edge with a bit of water if necessary.
  7. 7
    Heat peanut oil in a deep pot or fryer to 350°F (175°C).
  8. 8
    Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes per batch. Do not overcrowd the pot.
  9. 9
    Remove the rolls with a slotted spoon and drain on paper towels.
  10. 10
    Serve immediately with crisp lettuce leaves and fresh mint leaves on the side.

Nutrition Facts

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.

Keywords: thai, spring rolls, appetizer, deep fried, rice paper, pork, shrimp, crunchy, party food, asian cuisine, finger food, vegetable filling, fish sauce, bean sprouts, garlic, ginger, herbs, mint, lettuce, crab
Read it online: https://www.chefs-mate.com/recipe/thai-mini-spring-rolls/