How To make Thai Mini Spring Rolls
2 oz Bean thread noodles
- (MUNG bean) 1/4 c Dried tree ears; -=OR=-
6 -Dried Chinese blk mushrooms
1/2 ts Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots
- (coarsely chopped) 3/4 lb Fresh ground pork
1/4 lb Shrimp
-shelled, deveined & chopped -=OR=- 1/4 lb -Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots; finely chopped
1 Carrot; peeled, grated
1/4 lb Bean sprouts; tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying Crisp lettuce leaves - (as an accompaniment) Fresh mint leaves - (as an accompaniment)
THAI SPRING ROLL DIP:
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves
-(fresh) 2 tb Chopped peanuts
IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds.
Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip. THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce.
How To make Thai Mini Spring Rolls's Videos
Crispy Spring Rolls (mini) - Hot Thai Kitchen!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Ultimate Veggie Spring Rolls Recipe (With Secret Ingredient!) เปาะเปี๊ยะทอด
These are the best vegetable spring rolls I've ever had, without exaggeration. Full of flavour you don't even need dipping sauce! To make them extra special I add a *secret ingredient* that I share in the video. These are also vegan and can be made in advance and kept in the freezer, then fried directly from frozen! They can be baked and air-fried, and I will include those instructions in the written recipe linked below.
Special thanks to Pine Brand glass noodles for sponsoring this video!
00:00 Intro
00:42 How to make spring roll filling
02:05 How to prep taro root
04:10 Cooking spring roll filling
08:01 How to wrap spring rolls
10:00 How to fry spring rolls
SWEET CHILI SAUCE RECIPE:
CLASSIC PORK SPRING ROLLS RECIPE:
GREEN CURRY SPRING ROLLS RECIPE:
WRITTEN RECIPE:
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----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
GONG HOM PHA | Prawn Spring Rolls | FITOUS THAI KITCHEN
Hello everyone, so today we'll be showing you how to make Gong Hom Pha otherwise known as prawn spring rolls. These are a huge favourite in our family and those of our customers. I actually prefer these to our other prawn starter Goong Choob as the prawns in these are marinated.
Hope you enjoy this recipe.
Fitous Thai Kitchen
Here's the recipe:
800g Tiger prawns, 16/20 size, Deveined and shells removed just leaving the tail
1x Tbsp sugar
1x Large Tbsp garlic, coriander root and black pepper mixture
1 TYJ Spring roll pastry pack of wraps 7.5 inches x 7.5 inches (SPRING HOME)
1x Tbsp light soy sauce
Some self raising flour and water
2x Tbsp Oyster sauce
Sweet chilli sauce
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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Fresh Spring Rolls Ideas!
Fresh Spring Rolls Ideas!
Thai Style Spring Rolls #springroll #ปอเปี๊ยะทอด #eggroll
Serving : about 45- 50 rolls
Prep & Cook : 50- 90 mins
Ingredients :
Spring roll sheets (8×8 inch) 1 pack
Canola oil 2 tbsp
Cilantro root ½ tbsp
Garlic 1 tbsp
Black pepper 1 tsp
Shrimps 3.5 oz
Ground pork 9 oz
Oyster sauce 3 tbsp
Seasoning soy sauce or light soy sauce 2 tbsp
Fish sauce 1 tbsp
Sugar 1 tbsp
Glass noodles 9 oz
Cooking wine 2 tbsp
Cabbage 9 oz
Carrot 3.5 oz
Dried Shiitake mushroom 3.5 oz
Egg 1
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Mini Prawn Spring Rolls - Marion's Kitchen
Whether you call them Thai spring rolls or Thai egg rolls, these mini spring rolls are an awesome crowd pleaser. These are Thai shrimp egg rolls using Mama Noi's classic Thai spring roll recipe.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.