Thai Fried Spring Rolls Recipe
Thai Fried Spring Rolls are a delicious, crispy, and flavorful appetizer that’s perfect for parties, family gatherings, or as a snack. They are packed with seasoned ground pork, vermicelli noodles, and vegetables, all encased in a crunchy wrapper. When fried to a perfect golden brown, these spring rolls are incredibly satisfying and pair wonderfully with sweet chili dipping sauce. Whether you're a fan of classic spring rolls or eager to try something new, this recipe for Thai Fried Spring Rolls offers an irresistible blend of flavors and textures.
Yield: 6
Materials
- - 2 lbs ground pork
- - 6 oz vermicelli noodles
- - ⅓ cup dried shiitake mushrooms
- - 2 cups shredded carrots
- - ¼ cup fresh cilantro chopped (stems only)
- - 2 eggs
- - 3 tbsp soy sauce
- - 3 tbsp oyster sauce
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - ½ tsp salt
- - ¼ tsp ground white pepper
- - ¼ tsp ground black pepper
- - Spring roll wrappers
- - Canola oil for deep frying
- - Sweet chili sauce for dipping
Instructions
Step 1: Soak the Noodles and Mushrooms
- Start by soaking the vermicelli noodles and dried shiitake mushrooms in separate bowls with warm water for about 20 minutes, or until softened. This step is essential for making the ingredients easier to handle and more flavorful during the cooking process. Once softened, drain the noodles and cut them into smaller pieces using kitchen shears. Drain the mushrooms and squeeze out any excess water, then dice them into small, bite-sized pieces.
Step 2: Prepare the Filling
- In a large mixing bowl, combine the ground pork, softened vermicelli noodles, diced mushrooms, shredded carrots, chopped cilantro stems, and eggs. Add the soy sauce, oyster sauce, garlic powder, onion powder, salt, ground white pepper, and ground black pepper. Using your hands, mix the ingredients thoroughly until well incorporated. The mixture should be sticky and cohesive, which helps the filling stay together during the rolling and frying process.
Step 3: Rolling the Spring Rolls
- Rolling the spring rolls is an important step, and it’s crucial to follow these steps to ensure they are tightly sealed and fry evenly:
- **Prepare the Wrappers**: Use a large cutting board as your work surface. Carefully peel apart each spring roll wrapper and place them under a slightly damp towel to prevent them from drying out while you work.
- **Egg Wash**: Crack an egg into a small bowl and scramble it. This will be your “glue” to seal the spring rolls. Keep the filling mixture close by for easy access.
- **Shape the Spring Rolls**: Place one spring roll wrapper on your cutting board, positioning it in a diamond shape. Dip your finger into the egg wash and apply it to the top tip of the wrapper. Add about a tablespoon of filling to the center of the wrapper, spreading it into a small log about 4 inches wide.
- **Fold the Wrapper**: Fold the bottom corner of the wrapper up over the filling and smooth it down. Then fold in the left and right corners, tucking them tightly against the filling to create a neat packet. Finally, roll the wrapper upwards, sealing the roll with the egg wash at the top corner.
Step 4: Frying the Spring Rolls
- Once all your spring rolls are rolled and ready, heat canola oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the spring rolls to the hot oil in small batches, being careful not to overcrowd the pan. Fry the spring rolls until they are golden brown and crispy, which should take about 4-5 minutes. Use a slotted spoon to remove the spring rolls and transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
- Serve the Thai Fried Spring Rolls hot with a side of sweet chili dipping sauce for an extra burst of flavor. The contrast between the crunchy exterior and the savory, tender filling, paired with the tangy and sweet sauce, makes for a delightful eating experience.