No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (116g) Recipe makes 12 servings
Calories 278
Calories from Fat 130		(46%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 381mg		15%
Potassium 338mg		9%
Total Carbohydrate 18.1g		6%
	Dietary Fiber 1.0g	4%
	Sugars 1.8g
Protein 18.1g		36%
detailed view... how is this calculated?

Thai Spring Rolls

Recipe #361805 | 2¼ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KK - Chef #426156
Mar 19, 2009

After looking for a really good spring roll recipe for years, I finally found this one in a cookbook called Thai Food and Cooking. These are quite a bit of work, but very much worth it! I usually make a double batch of filling one day and chill it before rolling up about a hundred small spring rolls the following day. Then freeze them and use whenever you want a little extra something with dinner or as an appetizer. When cooking, make sure your oil is between 360 and 375 degrees Fahrenheit. If the oil is too cool, the spring rolls will be greasy. I serve these with a prepared spicy-sweet chilli sauce sold in oriental stores. For oriental cooking in general, I keep a bag of individually frozen shrimp in the freezer for convenience.

SERVES 12 , 25 -50 spring rolls (change servings and units)

Ingredients

25 spring roll wrappers, 8-in square (or 50 4-in square wrappers)
2 tablespoons all-purpose flour
4-6 dried Chinese mushrooms, soaked in warm water for about 30 minutes
2 ounces cellophane noodles (mung bean noodles)
2 tablespoons vegetable oil
2 garlic cloves, minced fine
2 fresh red chilies, seeded and chopped
8 ounces ground pork
2 ounces shrimp, cooked and peeled
2 tablespoons Thai fish sauce
1 teaspoon sugar
1 carrot, grated
2 ounces canned bamboo shoots, drained and finely chopped
2 ounces bean sprouts (about 2/3 cup)
2 spring onions, finely chopped
1 tablespoon fresh coriander, chopped (cilantro)
salt and pepper

Directions

1
Make the filling: Drain and squeeze the mushrooms and chop finely.
2
Pour hot water over the noodles and let stand for 10 minutes. Drain and cut noodles into 1-inch pieces using scissors.
3
Heat the oil in a wok and add the garlic and chillies. Cook about 30 seconds and remove to a plate.
4
Add the pork to the wok and stir-fry until cooked.
5
Add the mushrooms, noodles, shrimp, fish sauce, sugar, salt and pepper, stirring well.
6
Tip the mixture into a bowl and add the grated carrot, chopped bamboo shoot, beansprouts, spring onion, coriander and chilli mixture. Stir well and chill.
7
To make the spring rolls: Unwrap the spring roll wrappers. Cover them with a damp cloth while making the rolls. Put the flour in a small bowl and add a little water to make a paste.
8
Place a spoonful of filling on the lower edge of the wrapper and, using a brush, brush a little flour paste on the top edge of the wrapper. Cover the filling with the wrapper, rolling from the bottom, then turn in the sides and roll to the top, sealing the edge with the paste on it.
9
Set the completed rolls aside and freeze.
10
To cook, heat the oil to 360 degrees and deep-fry the rolls for about 6 minutes each, depending on the size of the rolls. Drain on a rack or paper towels and serve with chilli sauce.