Authentic Thai recipe to impress your guests and family.
Spring rolls are more than just a popular appetiser, they're a delicious representation of Thai street food. Perfectly balanced in flavour and texture, they are a delightful way to start any meal or to serve at gatherings.
I'm so excited to share my authentic Thai spring roll recipe, crafted to bring the vibrant tastes of Thailand right to your kitchen.
Whether you're a seasoned home chef or a culinary novice, our step-by-step guide will help you master this dish with ease. So, roll up your sleeves and prepare to create a dish that will impress!
Spring Rolls Ingredients:
200 g glass noodles, soaked
300 g cabbage, shredded
100 g carrot, shredded
50 g shiitake mushrooms, shredded
100 g fungus mushrooms, shredded
1 recipe stir-fried sauce
1 pack spring roll pastry (8"x8")
500 ml vegetable oil for frying
binding: 1 tbsp plain flour + 1 tbsp water
sweet chilli dipping sauce to accompany
For Stir-fried Paste
3 cloves garlic
3 coriander roots or A bunch of coriander stalks.
1 tsp whole white or black pepper
1/2 tsp coarse salt
For Stir-fried Sauce
3 tbsp oyster sauce
2 tbsp thin soya sauce
1 tbsp seasoning sauce (optional)
1-2 tbsp brown sugar
1 tbsp water
Step:
01. Prepare the stir-fried paste:
Use a pestle and mortar to pound the garlic, coriander roots, pepper and salt into a fine paste and set aside
02. Prepare stir-fried sauce:
Mix all the stir-fried sauce ingredients well until the sugar dissolves and set aside.
03. Prepare the filling:
Heat a tablespoon of oil in a wok over medium heat. Add the stir-fried paste and stir until fragrant, be careful not to let the paste burn. Then, add the shiitake mushrooms, 1 tablespoon of stir-fried sauce, and 1/4 cup of water, and cook thoroughly and simmer until the liquid dries up.
Add fungus mushrooms, vegetables and the remaining stir-fried sauce, stir until vegetables are tilted. Add noodles and stir-fried until they are cooked thoroughly.
Take off the heat, sprinkle chopped coriander on top and leave to cool.
Once you can't resist tasting, your filling is done!
04. Assemble the spring rolls:
Mix the flour and water to create a paste, and set it aside. While waiting for the filling to cool down, peel the pastry sheet and keep it in an airtight container.
Once the mixture is cool, lay the pastry sheet on the chopping board. Place a generous tablespoon of the filling in the centre of the wrapper, fold the bottom edge of the wrapper up over the filling, then fold the filling backwards slightly, close to the edge nearest to your body.
Roll the wrapper forward away from your body halfway through, then fold in the sides and roll it tightly. sealing it with flour paste.
Sealing with flour paste and roll firmly on the chopping board. Repeat with the remaining wrappers and filling.
05. Fried and serve:
Deep-fry the spring roll until it is crispy and golden brown. This should take about 4-5 minutes. Serve with sweet chilli sauce and enjoy!
This recipe makes around 40 pieces.
Sweet Chilli Sauce
3 tbsp vinegar
2 tbsp granulated sugar
1 tbsp water
1 tsp salt
2-3 red chilli
5 clove garlic
Coarsely chop chilli and garlic and set aside.
Mix all the remaining ingredients to a boil and simmer until the sugar is fully dissolved, mix in chilli and garlic.
The remaining sweet chilli sauce can be stored in the fridge for up to a month.
Note:
To prevent the pastry from drying out quickly, recommended to store it in an air-tight container or cover it with a clean towel to maintain moisture.
For the best flavour and texture, use the freshest ingredients if available.
The recipe is adaptable, feel free to customise the filling ingredients according to your preferences or dietary restrictions.
Evenly distribute the filling to avoid overstuffing, which may lead to the tearing of the wrappers.
Uncooked spring rolls can be stored in the freezer for up to a month without the need for defrosting before cooking.
Bon Appetit!
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