Fried Spring Rolls

https://youtu.be/xxTU0A-4lgo

RECIPE:

EQUIPMENT

  • Wok or skillet, mortar or food processor

INGREDIENTS  

  • 50 grams Chicken, minced
  • 1 cup Glass noodles (mung bean noodles)
  • 1/2 cup Bean sprouts
  • 1 clove Garlic, chopped
  • 1 Coriander root
  • 1 tsp White peppercorns
  • 1 cup Cabbage, shredded
  • 1/2 cup Carrot, shredded
  • 1/4 cup Mushrooms, chopped
  • 10-15 Spring roll wrappers
  • 2 tbsp Wheat flour
  • 2 tbsp Water

SEASONING SAUCE:

  • 1 tbsp Oyster sauce
  • 3 tsp Light soy sauce (same as 1 tbsp)
  • 1 tsp Sugar
  • Pinch White pepper powder (optional)

INSTRUCTIONS 

  • In a mortar, smash coriander root, peppercorns, and garlic until a paste. Set aside
  • In a wok, add 2 tbsp of cooking oil and 2 tsp of paste (from 1) and stir fry until fragrant.
  • Add minced chicken and cook.
  • Add mushrooms, carrots, and cabbage and seasoning sauce. Cook briefly (do not overcook).
  • Add glass noodles and bean sprouts. Cook briefly and then done.

WRAPPING THE ROLLS:

  • Make the glue by mixing water and flour, to be used to seal the wrapper before deep frying
  • Layout 1 sheet on cutting board in the shape of a diamond. Put about 2-3 tbsp of mix near corner nearest you.
  • Carefully roll making sure to close in the ends.
  • Apply glue and seal. Deep fry until golden brown.
  • Let cool and serve with Thai sweet chili sauce (see link below)

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.