{"id":445,"date":"2020-04-19T20:29:37","date_gmt":"2020-04-19T20:29:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=445"},"modified":"2024-02-09T21:35:24","modified_gmt":"2024-02-09T21:35:24","slug":"crispy-thai-spring-rolls","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/crispy-thai-spring-rolls\/","title":{"rendered":"Crispy Thai Spring Rolls"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Crispy Thai Spring Rolls<\/span><\/h2>\n
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Author: <\/span>Babyccino<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> cloves<\/span> of garlic<\/span> chopped<\/span><\/li>
  • 1<\/span> bunch<\/span> cilantro stems <\/span> chopped<\/span><\/li>
  • 6<\/span> shiitake mushrooms<\/span> chopped<\/span><\/li>
  • 1\u00be<\/span> oz<\/span> vermicelli rice noodles \u2014 use<\/span><\/li>
  • 5\u00bc<\/span> oz<\/span> grated carrot<\/span><\/li>
  • 5\u00bc<\/span> oz<\/span> thinly sliced cabbage<\/span><\/li>
  • 7<\/span> oz<\/span> bean sprouts<\/span><\/li>
  • 8\u00be<\/span> oz<\/span> minced meat either chicken, beef or pork<\/span> optional — I used 50% pork and 50% beef and it was delicious!<\/span><\/li>
  • 3<\/span> Tbsp<\/span> oyster sauce<\/span><\/li>
  • 2<\/span> Tbsp<\/span> fish sauce<\/span><\/li>
  • 1<\/span> tsp<\/span> of sugar<\/span><\/li>
  • 1<\/span> egg yolk<\/span><\/li>
  • Spring roll wrappers<\/span><\/li>
  • 1<\/span> quart<\/span> vegetable oil<\/span> peanut oil, or equivalent high smoke point oil<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Prepare the vermicelli noodles as indicated on the package (the ones I use just need to soak 4 minutes in hot water).<\/div><\/li>
    • In the meantime, gently fry the garlic in some oil. After a minute or so, add the minced meat, if using.<\/div><\/li>
    • When the meat is cooked, add the coriander stalks, the mushrooms, the sprouts, the grated carrot and cabbage. Mix for a minute and remove from heat.<\/div><\/li>
    • Stir the oyster sauce, the fish sauce and the sugar. Using scissors, cut the rice noodles into smaller pieces, and stir the mixture as well.<\/div><\/li><\/ul><\/div>

      <\/span>Create the Rolls<\/span><\/h4>
      • Carefully, peel off a sheet of the spring roll pastry. Place in front of you with the corner down (like a diamond).<\/div><\/li>
      • Scoop about two tablespoons of the filling on the lower half of your pastry sheet and shape it in the form of a large cigar. Fold the lower end over the mixture and start rolling from the bottom up. Fold over the sides halfway. Using a finger, apply egg yolk on the top end before you close the roll.<\/div><\/li>
      • This is easy! I let my kids take on this job \u2014 the bigger kids can roll, the smaller ones can peel off the next sheet and apply the egg yolk.<\/div><\/li>
      • You can prepare the rolls in advance \u2014 just keep them cool and under a moist tea towel so they don\u2019t dry out.<\/div><\/li><\/ul><\/div>

        <\/span>To deep fry:<\/span><\/h4>
        • Heat the oil in a big pot. Test if the oil is hot by sticking in an end of a roll \u2014 when the oil starts to sizzle it\u2019s ready. Rotating to both sides, cook spring rolls (you can cook quite a few at the time) for around 5 minutes, or until golden brown. Take out using a slotted spoon and let rest on paper towel while cooking the rest. Make sure the oil doesn\u2019t get too hot \u2014 you may have to turn down the heat. When everything is fried, serve immediately!<\/span><\/div><\/li>
        • Serve with Nuoc Cham dipping sauce, and\/or Hoisin dipping sauce<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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