Best 5 Thai Spring Rolls From Quick Easy Thai Recipes
**An Enchanting Culinary Journey to Thailand: Embark on a Flavorful Adventure with Authentic Thai Spring Rolls**
Immerse yourself in the vibrant culinary heritage of Thailand with a delightful array of spring rolls, each bursting with unique flavors and textures. From the classic Poh Pia Tod to the innovative Salmon Spring Rolls with a zesty Avocado Dipping Sauce, this collection of recipes offers a tantalizing exploration of Thai cuisine. Prepare to embark on a sensory journey, where every bite unveils a symphony of aromatic herbs, crisp vegetables, and savory fillings, all wrapped in delicate rice paper. Let your taste buds dance with delight as you discover the perfect balance of sweet, sour, savory, and spicy flavors in these delectable spring rolls. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide a step-by-step guide to creating authentic Thai spring rolls that will transport you to the bustling streets of Bangkok or the serene beaches of Phuket. Get ready to impress your family and friends with these culinary masterpieces that capture the essence of Thai cuisine.
THAI SPRING ROLLS
Steps:
- Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
- Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.
CRISPY THAI SPRING ROLLS RECIPE
Thai spring rolls are crispy, crunchy crowd pleasers! So easy to make and full of flavour - you won't want to stop at just one! Make up a big batch to enjoy now with plenty leftover to freeze for later.
Provided by Wandercooks
Categories Snack
Time 20m
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).
- Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.
- Add the fish sauce, oyster sauce and sugar and stir.
- Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.
- Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.
- Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.
- Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
- Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.
- Transfer to a strainer or place on kitchen paper towel to drain the oil.
- Serve with your chosen dipping sauce such as nuoc mam cham.
Nutrition Facts : Calories 9289 kcal, Carbohydrate 175 g, Protein 63 g, Fat 943 g, SaturatedFat 65 g, TransFat 7 g, Cholesterol 89 mg, Sodium 5184 mg, Fiber 13 g, Sugar 18 g, UnsaturatedFat 835 g, ServingSize 1 serving
THAI SPRING ROLLS
I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)
Provided by Jennycakes
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
- Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
- Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
- Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
- Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.
THAI CHICKEN SPRING ROLLS
This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
- Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
- Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE
Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
Provided by USA WEEKEND columnist Jean Carper
Categories Appetizers and Snacks Wraps and Rolls
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
- Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
- To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g
Tips:
- Use a variety of vegetables for a colorful and flavorful spring roll. Some good options include carrots, bell peppers, cabbage, and bean sprouts.
- Be sure to chop the vegetables into thin strips so that they cook evenly.
- Use a large pan or wok to cook the spring rolls so that they have plenty of room to move around.
- Cook the spring rolls over medium heat so that they have time to cook through without burning.
- Serve the spring rolls with a dipping sauce of your choice. Some good options include sweet and sour sauce, hoisin sauce, or peanut sauce.
Conclusion:
Thai spring rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With a little planning and preparation, you can have a batch of spring rolls ready to enjoy in no time.
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