Thai Spring Rolls: Cooking Thai at Home
This Covid situation has got me thinking to re-invent myself. We are on a rollback so we gotta go with the flow. I’ve been talking to my mom a lot via FaceTime to get her recipes. My mom learned from her mom by example, with nothing written down and all recipes were learned by taste. Isn’t that crazy? Nothing to pass on to me or my kids.. so I’m working diligently to record them. Needless to say, when I make the recipe, it brings me back to when I worked at our family restaurant. When I have finished making one of her recipes, I give it a taste test, it brings me back to my mamma’s cooking. My taste buds assure me that I’ve made the recipe perfectly, just like I remember how my mom made it.
I’m pretty certain you’re going to love these Thai Spring Rolls. They are not like egg rolls, no way. Spring Rolls are light and the perfect appetizer snack, easily fry them up to fill your belly!
Have you checked out my YouTube Channel? I show you step-by-step how to make Thai Spring Rolls.
Thai Spring Rolls
Ingredients
Thai Spring Rolls
- 1 lb ground chicken or ground pork
- 2-3 garlic cloves, finely chopped
- 2 carrots, thinly chopped
- 2-3 green onion, finely chopped
- 1/8 tsp white pepper
- 1 T sugar
- 1 T fish sauce I prefer Squid Brand
- 1 T oyster sauce
- bean vermicelli noodles Woon Sen Noodles
- 1 pkg egg roll wrappers
Thai Spring Roll Dipping Sauce
- 1/2 c white vinegar
- 1 T sugar
- 1 T fish sauce
- 1-2 T crushed peanuts, optional
Instructions
Thai Spring Roll Filling
- Fill hot water in a bowl, add- about a fist full of - dried bean vermicelli noodles to soak for at least 20 minutes until the noodles are soft and limp. After soaking, cut with clean kitchen scissors for small portion size. Drain from water and set aside.
- Prepare wrappers by separating them and set aside.
- In a sauté pan, heat a couple tspn of cooking oil and lightly brown garlic. Add ground chicken and sauté to cook.
- Add white pepper, sugar, fish sauce and oyster sauce. Add carrots and bean vermicelli noodles. Continue to mix and cook ground chicken. Mix in bean vermicelli noodles until noodles go from opaque to translucent.
- When everything is incorporated and cooked, turn off heat and add green onions. If there is liquid, drain.. or use a slotted spoon to fill spring rolls.
- Place about 2 loose tablespoons of filling onto wrapper and envelope fold into spring roll shape. Set flap side down. Continue until all filling is used or all wrappers are filled.
- In a large saucepan, heat oil and fry one side of spring roll until golden brown. Flip to fry second side until golden brown.
- Place fried spring rolls on paper towels to absorb excess oil.
- Serve immediately when hot with optional dipping sauce.
Thai Spring Roll Dipping Sauce
- In a saucepan, bring 1/2 c white vinegar, 1 T sugar and 1 T fish sauce to a boil until sugar is dissolved. Allow to cool. Add 1-2 T crushed peanuts, optional.
Jennifer Brotchie Photography is a portrait and family photographer located in Redlands specializing in family photography, maternity photography and studio portraits for the busy modern family. Based in the Inland Empire, serving Redlands, Riverside, Corona, Ontario, Fontana, Highlands, Loma Linda, Moreno Valley, Grand Terrace, Colton, Eastvale, San Bernadino, Norco, Beaumont, Banning, Yucaipa, Calimesa. Specializing in Studio Portraiture for your family, kids, teens, babies and maternity in addition to outdoor photoshoots and indoor lifestyle photo shoots. We know your busy, so we make it simple, easy, quick and stress free! Need more info? Please INQUIRE WITH JENNIFER. Still not sure? Check out what her clients are saying HERE and HERE Jennifer Brotchie Photography also loves to cook, bake and garden and went crazy trying out new recipes and her victory garden during Covid-19.
