Thai Egg Rolls Recipe (Crispy Spring Rolls)
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5.0
12 reviews
Excellent
Thai Egg Rolls Recipe (Crispy Spring Rolls)
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Enjoy crispy spring rolls in this Thai egg rolls recipe, served with sweet chili dipping sauce—an ideal appetizer or snack that’s better than takeout and great for meal prep.
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Ingredients
- 3 tablespoons oil for stir-frying filling
- 200 g minced pork
- 250 g white cabbage finely chopped
- 50 g carrots shredded
- 4 dried shiitake mushrooms
- 70 g dried glass noodles
- 3 cloves of garlic
- 2 coriander root
- 0.25 teaspoon black peppercorns
- 2 tablespoons oyster sauce
- 0.5 tablespoon white sugar
- 1.5 tablespoon light soy sauce
Glue
- 6 tablespoons water
- 1 tablespoon tapioca starch see notes
Instructions
Prepare glue
- Prepare your glue. If you’re using egg, beat it lightly. For a vegan alternative, mix water and tapioca starch in a small saucepan. Once combined, place the saucepan over low heat and stir continuously until the mixture becomes translucent and sticky.
Prepare filling (noodles and vegetables)
- Soak the glass noodles in water until they soften. Rehydrate dried shiitake mushrooms by soaking them in water as well. For the filling, shred white cabbage and julienne carrots. Alternatively, you can grate the carrots if you prefer a finer texture.
Cook filling
- Pound garlic, coriander root, and black peppercorns with a mortar and pestle.
- Heat oil in a wok or pan over medium heat and fry the spices until aromatic.
- Add in ground meat, light soy, oyster sauce, and white sugar. Mix thoroughly and cook until done.
- Add shredded vegetables, stir-fry until they’re tender yet still crisp.
- Add glass noodles and stir-fry until they’re softened.
- Transfer the mix to a colander or a bowl. and allow it to cool completely before wrapping.
Wrap egg rolls
- Place a portion of the filling on the corner of a spring roll wrapper.
- Roll upwards and snug the filling in the wrapper.
- Pull and tuck the sides of the wrapper inward over the filling.
- Continue rolling the wrapper tightly upward.
- Seal the final corner of the wrapper to the roll with egg or a dab of water & tapioca starch paste.
Deep-fry egg rolls
- Start by heating a generous amount of oil in a wok or deep fryer until it reaches a temperature of about 350 to 375°F (175 to 190°C). Carefully place your egg rolls in the hot oil and fry them, turning occasionally, until they are golden and crisp. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot with sweet chili sauce for dipping.
Notes
- Use the nutrition card in this recipe as a guideline.
- Tapioca starch and water: This is the glue for the egg rolls. Tapioca starch mixed with water creates an almost invisible paste that glues everything together. A glue of beaten eggs is an easy alternative.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
24mg
(8%)
Sodium
450mg
(19%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1465IU
(29%)
Vitamin C
16mg
(18%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 24mg | 8% |
| Sodium | 450mg | 19% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 16mg | 18% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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