THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)
Steps:
- Gather the ingredients.
- Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
- Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
- Then form the rolls.
- Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
- Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
- Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
- Fold the sides of the wrapper over the ingredients, then bring up the bottom.
- Tuck the bottom around the ingredients and roll to the top of the wrapper.
- To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
- To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
- Eat with your fingers; keep lots of napkins nearby.
- Gather the ingredients.
- In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
- When near boiling, reduce heat to low, stirring until sauce thickens.
- Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
- The sauce can be served warm or cold.
Nutrition Facts : Calories 193 kcal, Carbohydrate 37 g, Cholesterol 51 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 1152 mg, Sugar 4 g, Fat 1 g, ServingSize 12 rolls (6 servings), UnsaturatedFat 0 g
VEGETARIAN SPRING ROLLS
Make your own veggie spring rolls for a Chinese-inspired banquet. These are quick and easy to make, along with the spicy dipping sauce
Provided by Ailsa Brown
Categories Starter
Time 1h5m
Yield Makes 16-18
Number Of Ingredients 15
Steps:
- Soak the rice noodles in cold water for 15 mins until pliable, then drain. Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.
- Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.
- Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil - it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.
Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.67 milligram of sodium
THAI VEGETARIAN SPRING ROLLS
A tasty spring roll recipe. Tastes so much better freshly made at home! These may be fried, cooled and frozzen for up to 2 months. To reheat -oven to 180C and place frozen rolls on oven tray for 10 - 15 minutes.
Provided by Wendys Kitchen
Categories Vegetable
Time 30m
Yield 10 rolls
Number Of Ingredients 14
Steps:
- Pound coriander root (if using), garlic and pepper together.
- Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
- Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
- Cook until cooked through. Remove from heat and set aside.
- One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
- Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.
Nutrition Facts : Calories 55.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 21.8, Sodium 97.3, Carbohydrate 4.9, Fiber 0.7, Sugar 1.2, Protein 1.6
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