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
Vietnamese Fried Spring Rolls That Won't Explode When You Cook Them! - Marion's Kitchen
How to make Vietnamese fried pork and prawn spring rolls. This crispy Vietnamese fried spring roll recipe uses a rice paper wrapper and includes all the tips and tricks for preparing them so they don't explode!
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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.
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How to Make Vegetable Spring Rolls Recipe 春卷, CiCi Li
Spring rolls are popular traditional Chinese snacks. Back in the days, people eat spring rolls on the Li Chun Day, which is at the beginning of spring. In order to pray for good health, and they call it “bite the spring.” Later spring rolls gradually become an everyday snack. Today let’s learn to make Vegetable Spring Rolls. FOR THE FULL RECIPE CLICK HERE
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???? How to make the PERFECT Egg Roll (春捲)
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Watch Daddy Lau teach us how to make egg rolls. This popular Chinese takeout appetizer is wildly adaptable and can be easily made at home!
Mung Bean Vermicelli:
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
13:43 - Rolls staying pale?
14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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Traditional Thai Spring Rolls - Marion's Kitchen
Mama Noi's guide to traditional Thai spring rolls and shares her favourite spring roll dipping sauces. Whether you all them spring rolls or egg rolls... you won't want to miss the recipe... or the sass LOL.
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
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And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
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.
Yummy Thai Spring Rolls - Por Pia Tod (ปอเปี๊ยะทอด) - Thai Recipes
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This week I wanted to eat delicious Thai spring rolls.
The name is Por Pia Tod, it's deep-fried spring rolls with a lot of fresh vegetables, pork & shrimps (optional).
It's a very yummy appetizer or snack.
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Mini Fried Spring Rolls With Shrimp & Chicken, Crispy, Easy, Quick to prepare in advance
Get ready to impress your guests with these tasty mini fried spring rolls with shrimp and chicken! They're super easy to make, and the wheat flour wrappers give them a very crispy texture. Let's get rolling!
Once made you can keep them in the fridge to fry them the next day.
???????? Ingredients for 70 mini spring rolls:
300g shrimp
2 chicken thighs
10g dehydrated wood ear mushrooms
30g glass noodles
1 onion
1 carrot (100g)
1 potato (100g)
1 egg
¼ tsp salt
½ tsp ground pepper
1 tsp sugar
2 tbsp fish sauce
70 spring roll wrappers (12cm squares)
1 tsp corn starch
Vegetable oil for frying
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