Thai Spring Rolls
 

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Ingredients:

1 package of wonton wrappers

1 cup of bean sprouts, chopped up

3/4 cup of shredded carrots

3 green onions, chopped

1 onion, minced

1/2 cup of mushrooms, diced

1 egg

1 boneless, skinless chicken breast, cut into very small pieces

large handful of vermicelli rice noodles

4 garlic cloves, minced

3 tsp soy sauce

black pepper

1 tbsp of oil

3 cups of cooking oil for deep frying

Thai Dipping Sauce recipe 

Directions:

Step 1: Soak the vermicelli noodles in hot water until soft. When cooked, drain the noodles and roughly chop.

Step 2: Heat the 1 tbsp of oil in a large frying pan on medium heat and allow the oil to heat up, and add the minced chicken. After the chicken is almost halfway cooked, add the garlic and cook for 2 minutes then add the white onion. While the chicken continues to cook, continue breaking up the chicken into very small pieces. Add the soy sauce and pepper.

Step 3: When the chicken is almost cooked, add the mushrooms and carrots. After the mushrooms begin to shrink, add the vermicelli noodles, coat everything then add the bean sprouts and green onions.

Step 4: After the bean sprouts begin to wilt, make a hole in the middle of the mixture and add a little oil then crack the egg into the oil and stir around. Mix everything together very well. Season with black pepper and a little more soy sauce.

Step 5:  Take a wonton wrapper and place roughly a 1/2 tablespoon into the middle. Wet all the edges of the wrapper with water. Fold the sheet over the filling, then fold in the ends and roll up tightly, sealing the sheet closed with more water.

Step 6: Place each spring roll on wax paper or parchment paper. Heat up the oil in a pan or a deep frying and cook until crisp.

* Other ingredients often used in Spring rolls are cabbage, crab, shrimp or pork.

* Serve with the Thai Dipping sauce

* If you have difficulty rolling up the spring rolls, make a triangle when folding the wonton wrappers. Add 1/2 tbsp of filling in the centre of the wrapper, wet one side of the wrapper and make into a triangular shape.

 Recipe Courtesy of Candace MacKay-Thomas