Thai Spring Rolls
My cousin lived in Thailand for over 7 years. She came home with an amazing repertoire of recipes. This is definitely one of my favourite recipes. She has the skill perfected to roll these puppies neatly. I on the other hand have no yet perfected that. I prefer to do the 'triangle'.
Recipe Courtesy of Candace MacKay-Thomas
1 package of wonton wrappers
1 cup of bean sprouts, chopped up
3/4 cup of shredded carrots
3 green onions, chopped
1 onion, minced
1/2 cup of mushrooms, diced
1 boneless, skinless chicken breast, cut into very small pieces
large handful of vermicelli rice noodles
4 garlic cloves, minced
3 tsp soy sauce
1 tbsp of oil
3 cups of cooking oil for deep frying
Thai Dipping Sauce recipe
Step 1: Soak the vermicelli noodles in hot water until soft. When cooked, drain the noodles and roughly chop.
Step 2: Heat the 1 tbsp of oil in a large frying pan on medium heat and allow the oil to heat up, and add the minced chicken. After the chicken is almost halfway cooked, add the garlic and cook for 2 minutes then add the white onion. While the chicken continues to cook, continue breaking up the chicken into very small pieces. Add the soy sauce and pepper.
Step 3: When the chicken is almost cooked, add the mushrooms and carrots. After the mushrooms begin to shrink, add the vermicelli noodles, coat everything then add the bean sprouts and green onions.
Step 4: After the bean sprouts begin to wilt, make a hole in the middle of the mixture and add a little oil then crack the egg into the oil and stir around. Mix everything together very well. Season with black pepper and a little more soy sauce.
Step 5: Take a wonton wrapper and place roughly a 1/2 tablespoon into the middle. Wet the edges of the wrapper with water. Fold the sheet over the filling, forming a triangle, pressing tightly so there are no holes. Repeat with the rest of the wrappers. Place each spring roll on wax paper or parchment paper. Heat up the oil in a pan or a deep frying and cook until crisp.
Step 6: Get your deep fryer, or a large pot of oil heated (you will need roughly 4 litres of vegetable oil). Heat the oil until 350 F. Place 3-4 spring rolls in at a time, cooking on one side for 1 minute or so, flipping and cooking on the other. Spring rolls should be nice and golden brown. Drain on paper towel and serve hot!
* Other ingredients often used in Spring rolls are cabbage, crab, shrimp or pork.
* Serve with the Thai Dipping sauce