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
The Best Crispy Shrimp Spring Rolls Recipe | Easy Prawn Rolls
Easy prawn/shrimp spring rolls that anyone can make it at home with simple everyday ingredients. Crispy skin outside, juicy prawns, and veggies fillings inside.
These rolls are perfect as an appetizer, side, or savoury snack. We usually served with chilli dipping sauce and have with Chinese tea or Jasmine tea.
Get your printable recipe for Crispy Prawn/Shrimp Spring Rolls : ▶
Ingredients list for Crispy Spring Rolls
150-200 g Prawns/Shrimp (about 5.3 oz) peeled and devained, roughly chopped
15 sheets Spring roll paper 10-15 sheets, ( square 250mm x 250mm )
200 g Cabbage Shredded ( about 2-3 cup ), use Chinese cabbage or sweetheart cabbage
3-4 Dried shiitake mushroom pre-soaked in warm water for 15 minutes
100 g Carrot Shredded ( about 1 cup )
1 tbsp Garlic finely chopped
3-4 Spring Onions thin slices
1 tbsp Vegetable oil or any neutral flavour oil ( for stir-frying fillings )
Vegetable oil for deep frying Or any neutral flavour frying oil
1 tbsp Plain flour ( mixed with 2 tbsp water ) flour glue to seal the wrappers
Seasonings
1 tbsp Soy sauce All purpose soy sauce or Light soy sauce
1 tbsp Oyster sauce
1 tsp Sesame oil
¼ tsp Black pepper ( or white pepper )
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My fish sauce recipe is unique and not like any other!
I wear Andy’s Linkin Park shirt and all of a sudden, I act up???? anyways, fish sauce recipe⤵️
5-6 cloves minced garlic
1 can coconut soda (or 12 oz water)
1/4 cup sugar
1/4 cup fish sauce
2 TBSP vinegar
Garlic chili paste - optional
Chopped Thai chili - optional
- mix this together until sugar dissolves
- good for 1-2 months
Thai Mini Spring Rolls - by A Taste of Thai and More!
My 2nd cooking demo for my cooking blog; A Taste of Thai and More! Mini spring rolls are on top of our family's favorite list. They are easy to make, easy (bite-size) to eat and great for parties. Visit my cooking blog for the recipe and cook along with me. Please enjoy!
Vegetarian Spring Rolls (SOOO CRISPY!)
#shorts #springrolls #crispy #vegetarian
Tuna 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
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Chicken Spring Rolls Recipe by Food Fusion (Ramzan Special Recipe)
The best Spring Rolls recipe you will find. Make them and freeze them for later #HappyCookingToYou
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Chicken Spring Rolls
Recipe in English:
Ingredients:
-Oil 3-4 tbs
-Chicken Boiled & shredded 1 & ½ Cups
-Gajar (Carrot) julienne 1 & ½ Cups
-Bund gobhi (Cabbage) julienne 1 & ½ Cups
-Shimla mirch (Capsicum) julienne 1 & ½ Cups
-Namak (Salt) 1 tsp or to taste
-Kali mirch (Black pepper) crushed 2 tsp
-Soy sauce 2 tbs
-Hara pyaz (Green onion) 1 Cup
-Maida (All-purpose flour) 3-4 tbs
-Pani (Water) as required
-Roll sheets 12-15
-Oil for frying
Directions:
-In wok,add oil,chicken,carrot,cabbage,capsicum and give it a good mix.
-Add salt,black pepper crushed,soy sauce,green onion and stir-fry for 2-3 minutes & set aside.
-In all-purpose flour,add water and mix well to form a smooth paste.
-Take roll sheets,add filling and fold both sides,apply all-purpose flour paste and fold it.
-Prepare the remaining rolls similarly (yields: 12-15 rolls) and can be stored up to 3 weeks in freeze.
-In wok,heat oil and fry until golden brown.
Recipe in Urdu:
Ajza:
-Oil 3-4 tbs
-Chicken Boiled & shredded 1 & ½ Cups
-Gajar (Carrot) julienne 1 & ½ Cups
-Bund gobhi (Cabbage) julienne 1 & ½ Cups
-Shimla mirch (Capsicum) julienne 1 & ½ Cups
-Namak (Salt) 1 tsp or to taste
-Kali mirch (Black pepper) crushed 2 tsp
-Soy sauce 2 tbs
-Hara pyaz (Green onion) 1 Cup
-Maida (All-purpose flour) 3-4 tbs
-Pani (Water) as required
-Roll sheets 12-15
-Oil for frying
Directions
-Karhai mein oil,chicken,gajar,bund gobhi aur shimla mirch dal ker ache tarhan mix ker lein.
-Namak,kali mirch crushed,soy sauce,hara pyaz dal dein aur 2-3 minutes kliya stir-fry ker lein & side per rakh dein.
-Maida mein pani dal ker mix karein aur smooth paste tayyar ker lein.
-Roll sheets per filling rakh ker dono sides ko fold ker lein,maida ka paste laga ker fold ker lein.
-Is he tarhan tamam rolls tayyar ker lein (yields: 12-15 rolls) aur freezer mein 3 weeks tak store ker saktay han.
-Karhai mein oil garam karein aur golden brown fry ker lein.