Best 5 Thai Spring Rolls From Quick Easy Thai Recipes
Spring rolls are a popular and delicious Thai appetizer that can be served at parties, as a snack, or as a light meal. They are made with rice paper wrappers and filled with a variety of fillings, such as vegetables, meat, and seafood. Spring rolls are typically served with a dipping sauce, such as sweet and sour sauce or chili sauce. If you're looking for a quick and easy Thai recipe, then you should definitely try making spring rolls. With just a few simple ingredients and a little bit of time, you can have a delicious and authentic Thai dish that your family and friends will love.
Check out the recipes below so you can choose the best recipe for yourself!
THAI SPRING ROLLS
Steps:
- Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
- Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.
CRISPY THAI SPRING ROLLS RECIPE
Thai spring rolls are crispy, crunchy crowd pleasers! So easy to make and full of flavour - you won't want to stop at just one! Make up a big batch to enjoy now with plenty leftover to freeze for later.
Provided by Wandercooks
Categories Snack
Time 20m
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).
- Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.
- Add the fish sauce, oyster sauce and sugar and stir.
- Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.
- Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.
- Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.
- Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
- Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.
- Transfer to a strainer or place on kitchen paper towel to drain the oil.
- Serve with your chosen dipping sauce such as nuoc mam cham.
Nutrition Facts : Calories 9289 kcal, Carbohydrate 175 g, Protein 63 g, Fat 943 g, SaturatedFat 65 g, TransFat 7 g, Cholesterol 89 mg, Sodium 5184 mg, Fiber 13 g, Sugar 18 g, UnsaturatedFat 835 g, ServingSize 1 serving
THAI SPRING ROLLS
I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)
Provided by Jennycakes
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
- Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
- Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
- Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
- Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.
THAI CHICKEN SPRING ROLLS
This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
- Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
- Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
FRESH SPRING ROLLS WITH THAI DIPPING SAUCE
Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
Provided by USA WEEKEND columnist Jean Carper
Categories Appetizers and Snacks Wraps and Rolls
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
- Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
- To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the spring rolls will taste. Look for bright, crisp vegetables and herbs.
- Soak the rice paper wrappers properly: The rice paper wrappers need to be soaked in warm water until they are pliable but not too soft. If they are too soft, they will tear easily.
- Fill the spring rolls generously: Don't be shy with the filling! The more filling you use, the more flavorful the spring rolls will be.
- Roll the spring rolls tightly: Make sure to roll the spring rolls tightly so that they don't fall apart when you fry or bake them.
- Fry or bake the spring rolls until they are golden brown: This will ensure that they are cooked through and crispy.
- Serve the spring rolls with a dipping sauce: A dipping sauce is a great way to add extra flavor to the spring rolls. You can use a store-bought sauce or make your own.
Conclusion:
Thai spring rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With a little practice, you can make them perfectly crispy and flavorful. So next time you are looking for a new appetizer to try, give Thai spring rolls a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love