Thai Spring Rolls

These Thai Spring Rolls are a delightful appetizer that balances crispy texture with savory, aromatic flavors. The filling features tender minced chicken breast combined with shredded cabbage, carrots, celery, and sliced mushrooms, all seasoned with oyster sauce and black pepper. Wrapped in delicate spring roll skins and sealed with a light tempura batter, they are deep-fried until golden brown and crispy. Perfect for parties, potlucks, or as a satisfying starter, these rolls offer a pleasant crunch and umami richness.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 561

Description

These Thai Spring Rolls are a delightful appetizer that balances crispy texture with savory, aromatic flavors. The filling features tender minced chicken breast combined with shredded cabbage, carrots, celery, and sliced mushrooms, all seasoned with oyster sauce and black pepper. Wrapped in delicate spring roll skins and sealed with a light tempura batter, they are deep-fried until golden brown and crispy. Perfect for parties, potlucks, or as a satisfying starter, these rolls offer a pleasant crunch and umami richness.

Directions

1
Shred the cabbage, julienne the carrot, and dice the celery and mushrooms into small, uniform pieces.
2
In a large wok or skillet over medium-low heat, add the shredded cabbage, carrots, celery, and mushrooms. Stir-fry, tossing frequently, until the cabbage begins to soften and the vegetables are tender-crisp.
3
Add the minced chicken breast to the wok. Cook, breaking up the meat with a spatula, until the chicken is no longer pink and fully cooked through.
4
Stir in the oyster sauce, salt, and black pepper. Toss well to combine all ingredients and seasonings evenly. Remove from heat.
5
Transfer the vegetable and chicken mixture to a strainer or colander set over a bowl. Refrigerate for at least 2 hours, or until the mixture is completely cool and excess moisture has drained. This prevents soggy rolls.
6
Prepare the tempura batter according to package instructions, keeping it cold until ready to use.
7
Place a spring roll wrapper on a clean, dry surface with one corner pointing toward you. Place about 2 ounces of the cooled filling in the center of the wrapper.
8
Fold the bottom corner of the wrapper up and over the filling. Fold the left and right sides inward toward the center.
9
Roll the wrapper tightly forward toward the top corner. Place a dab of tempura batter on the tip of the remaining wrapper and roll over it to seal the edge shut.
10
Repeat the process with the remaining wrappers and filling. Cover assembled rolls with a damp towel to prevent drying out.
11
Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
12
Carefully lower several rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
13
Remove rolls with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauces.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 561kcal

% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.4g2%
Cholesterol 23mg8%
Sodium 2535mg106%
Total Carbohydrate 130.5g44%
Dietary Fiber 12g48%
Sugars 108.3g
Protein 15.7g32%

* 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/