Friday, 26 February 2010

Thai spring roll

Preparation time: 40 mins | Cooking time: 25 mins

This is one of the most favoured starter. Mushrooms, capsicum, sprouts etc can also be used as a filling. I've added chicken in my recipe. Either ways the taste would not be compromised. This is a very succulent dish.


Chicken (cooked & shredded)-1/2cup
Garlic (minced)-3cloves
Ginger (grated)-1piece
Chilli flakes-1tsp
Green onions (sliced into matchstick pieces)-2
Cabbage (shredded or finely chopped)-1/2 cup
Carrot (julienne)-1/2cup
Spring roll wrappers (thawed if frozen)-1packet

Stir-fry sauce
Light soy sauce-2tbsp
Fish sauce (if vegetarian, substitute vegetarian oyster sauce, or extra soy sauce)-2tbsp
Lime juice-2tbsp

Place 2 tbsp oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, shallots, and chilli flakes. Stir-fry until fragrant (about 1 minute).
(Stir-frying tip: Add a little water to the wok/pan when it gets too dry instead of more oil).
Add cabbage, carrots and cook for 5 mins, then add the chicken. As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Do a taste test for salt, adding 1 tbsp more fish or soy sauce if not salty enough.

To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping tbsp of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.

Lift up the end nearest you and tuck over the filling, roll tightly towards the other end leaving some bit as shown. Now secure the roll by dipping your fingers in some water and wetting both the ends, fold the left and right sides of wrapper over filling, finally "pasting" it shut. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce. ENJOY!


Preeti Kashyap said...

They look perfect!

Sushma Mallya said...

looks so nice and crispy, perfect filling for it too...

Tina said...

Yummy yummy..Orennam ingottu tharane..

Ushnish Ghosh said...

Dear latha
I was looking for a thai version of spring roll stuffing and here it is...but will not be able to try soon :-(
Have a nice weekend

kitchen queen said...

yummmmmmmmmm spring rolls.

Vrinda said...

Perfect spring roll.really mouthwatering..

Ally said...

they look superb!

Priya said...

Yumm!!!! crispy spring rolls..

Gulmohar said...

Lovely...ready to munch on right away :-)

J said...

thats looks perfect..crunchy and crispy..

Sarah Naveen said...

perfect..Perfect..Looks so yummy and delicious deary...i m drooling

Pavithra said...

just perfect ...

kothiyavunu said...

Perfect and super delicious spring roll..loved ur presentation latha..Adipoli!

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