You’re probably thinking it’s taken us way too long to post about spring rolls. Maybe you’re right. Although we didn’t have a single egg roll or spring roll in all of China, we’ve been eating them pretty regularly since Vietnam. Last week, as part of a full-day cooking class, Danny made spring rolls for the first time. I must say he did a pretty good job, even if they did lack mushrooms.
So, in case you were wondering, here’s his secret recipe (thanks to the Thai Kitchen Cookery Center in Chang Mai) to making your own Thai-style spring rolls and sweet chili dipping sauce. You can also add meat or different vegetables depending on your taste and what’s available in your local store.
Ingredients for Filling:
- 2 tbs soy bean oil
- 4 cloves crushed garlic (with skin)
- 30grams diced carrots
- 5 pre-soaked mushrooms, diced
- 20 grams dried cabbage
- 1/4 c bean sprouts
- 3/4 cup diced tofu
- 1 egg
- 1/2 cup glass noodles (pre-soaked and cut)
- 1 tbs light soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp white sugar
Fry garlic. Add other ingredients in order of hardness (ie carrots, mushrooms, cabbage….) Add liquids and spices last. Simmer and remove from heat.
Place one tablespoon of the filling on a spring roll wrapper. Fold the sheet in half,a turn over the filling. Fold in ends, and smear edge with egg to seal the wrapper. Deep fry until crispy and brown. Serve with sweet chili sauce and enjoy!
Ingredients for Sauce:
- 1 cup water
- 3-5 tbs white sugar
- 3 tbs rice vinegar or tamarind paste
- 1 tsp salt
- 1/2 tsp dried chili powder
- 4-5 tbs ground peanuts
- 1 tsp chopped coriander leaves
Mix the ingredients together and bring to a boil. Simmer for 10 minutes and remove from heat.