Monday, October 10, 2011

Thai Spring Rolls

Spring rolls are a family favorite. They are only made about twice a year. But, everyone gets involved and it's a fun process.

Equal parts shredded carrot, chopped celery, onion and green cabbage.

Wet the edges of the spring roll wrapper with a mixed egg to seal the edges.
Deep fry rolled spring rolls.
Served with Peanut Sauce and a clear sweet and sour sauce. We also serve it with Pad Thai and Chicken Satay. (Chicken Satay recipe and pictures will be coming soon.)

Thai Spring Rolls

2 TBS. Oil (added to a HOT pan)
1 tsp. Minced Garlic
1 tsp. Minced Ginger
Add both to hot oil
3-4 C. Rice Noodles soaked in Cold Water for 30 min. (Cut into 3 inch long pieces)
2 C. Grated Carrots
2 C. Chopped Celery
2 C. Cabbage Thinly sliced
2 C. Onion Chopped fine
2 C. Bean Sprouts
Cook all vegetables with Garlic and Ginger until they start to sweat.

¼ C. Fish Sauce
1 TBS. Maggi Seasoning
2 TBS. Sugar
1/8 tsp. White Pepper

25-50 spring roll wraps will be needed.
Add a heaping spoonful to each spring roll shell, wrap and use egg to seal edge.
Fry in hot oil for 2-3 minutes, or until slightly brown, they will continue to brown once out of the oil.

Dipping Sauce:
1 C. Sugar
½ C. Rice Vinegar
½ C. Water
2 TBS. of fish sauce
Cooked until thickened
Cucumber sliced

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