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Thai Spring Rolls

Thai Spring Rolls recipe image
These Thai Spring Rolls are a perfect balance of textures and flavors, combining crispy pastry wrappers with a savory filling of browned ground pork, shredded cabbage, carrots, and chewy rice sticks. The filling is seasoned with aromatic garlic, cilantro, and a splash of fish sauce for authentic depth. Served with a sweet and tangy chili dipping sauce, these rolls make an impressive appetizer for parties or a light meal. They are best served fresh while the wrappers are still golden and crisp, offering a satisfying crunch in every bite.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Advanced
Calories: 617
Description
These Thai Spring Rolls are a perfect balance of textures and flavors, combining crispy pastry wrappers with a savory filling of browned ground pork, shredded cabbage, carrots, and chewy rice sticks. The filling is seasoned with aromatic garlic, cilantro, and a splash of fish sauce for authentic depth. Served with a sweet and tangy chili dipping sauce, these rolls make an impressive appetizer for parties or a light meal. They are best served fresh while the wrappers are still golden and crisp, offering a satisfying crunch in every bite.
Directions
  1. 1
    Bring 2/3 of a large kettle of water to a boil.
  2. 2
    Add the cabbage, yellow onion, and the white parts of the green onions to the boiling water.
  3. 3
    Boil for approximately 3-4 minutes until vegetables start to become tender but are still semi-firm.
  4. 4
    Add the green parts of the green onions during the last 2 minutes of boiling.
  5. 5
    Drain the vegetables into a colander and rinse immediately in cold water to stop cooking.
  6. 6
    Squeeze as much liquid as possible from the vegetables using a piece of cheesecloth or a clean kitchen towel.
  7. 7
    Place the squeezed vegetables in a large mixing bowl.
  8. 8
    Brown the ground pork in a skillet over medium-high heat.
  9. 9
    Drain the excess fat from the cooked pork.
  10. 10
    Add the cooked pork to the bowl with the vegetables.
  11. 11
    Soak the rice sticks in warm water for 20 minutes until softened.
  12. 12
    Drain the rice sticks and chop them into 2-inch lengths.
  13. 13
    Add the chopped rice sticks to the bowl.
  14. 14
    Add the grated carrots, garlic powder, Mrs. Dash seasoning, fish sauce, and chopped cilantro to the bowl.
  15. 15
    Mix all filling ingredients thoroughly until well combined.
  16. 16
    Take a pastry wrapper and place a portion of the filling in the center.
  17. 17
    Fold the wrapper over the filling and roll tightly.
  18. 18
    Seal the edge of the roll with a mixture of beaten egg and a little water.
  19. 19
    Ensure the finished roll is about 3/4 to 1 inch in diameter.
  20. 20
    Heat oil in a deep fryer or large pot to 375°F (190°C).
  21. 21
    Deep-fry the spring rolls in batches until golden brown and crispy.
  22. 22
    Remove rolls and drain on paper towels.
  23. 23
    Slice each roll in half diagonally before serving.
  24. 24
    To make the dipping sauce, combine sugar and water in a small saucepan.
  25. 25
    Bring the sugar and water mixture to a boil and cook for about 3 minutes until it becomes a thin syrup.
  26. 26
    Stir in the red wine vinegar and chili paste.
  27. 27
    Allow the dipping sauce to cool completely before serving.

Nutrition Facts

Amount Per Serving
Calories 617kcal
% Daily Value *
Total Fat 32.0 gg50%
Saturated Fat 11.3 gg57%
Cholesterol 182 mgmg61%
Sodium 171 mgmg8%
Total Carbohydrate 16 gg6%
Dietary Fiber 5 gg20%
Sugars 8 gg
Protein 64 gg128%

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

Read it online: https://www.chefs-mate.com/recipe/thai-spring-rolls-2/