How To make Vegetarian Thai Spring Rolls
12 oz Tofu
5 ea Dried shiitake mushrooms,
soaked & trimmed 1/4 lb Green beans
1 ea Celery stalk
1/2 md Carrot
2 ea Green onions
3 tb Vegetable oil
1 tb Garlic, chopped
1/2 ts Pepper
2 tb Red curry paste
2 tb Soy sauce
30 ea Spring roll wrappers
3 c Vegetable oil, for deep
:
frying Cut the tofu, mushrooms, beans, celery & carrot into large julienne slices. Chop the green onions. Set aside. Put the 3 tb vegetable oil into a wok over medium heat. When the oil is hot, stir-fry the garlic until it begins to brown. Add the soy sauce, tofu & all the vegetables except the green onions. Stir-fry for 10 minutes. Turn the heat off & add the green onions. Separate the roll wrappers. Place the wrapper with the narrow side facing you. Place a scant 1/4 c filling about 1/3 of the way over from the closest edge. Fold the closest edge to you over the filling, fold over the left & right edges & then roll. Seal the end using just a touch of water. Place the finished roll seam side down on a baking sheet until all the rolls have been filled in this way. Heat the oil for deep frying in a wok until hot. Deep-fry the rolls on each side until golden. Drain & serve hot with cucumber pickle. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
How To make Vegetarian Thai Spring Rolls's Videos
Number one mistake when making Vietnamese Spring Rolls | MyHealthyDish
Crispy Spring Rolls Recipe เปาะเปี๊ยะทอด - Hot Thai Kitchen
A super popular appetizer in restaurants is now ready to be made in your kitchen! This crispy, peppery version is a crowd-friendly finger food that really isn't hard to make at all. Enjoy!
For dipping sauce: (@ 7:11)
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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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Vegetarian Spring Rolls (SOOO CRISPY!)
#shorts #springrolls #crispy #vegetarian
spring rolls are my favorite ????
vietnamese spring rolls ~
This is a dish that I’m sure everyone knows.. I call these spring rolls, but some of you may call it summer roll ???????? it’s an everlasting debate that I don’t think will ever be settled.
Spring rolls are the perfect party dish since everything can be cooked ahead of time and it just needs to be rolled when ready to eat. If you want a food party idea, I highly highly recommend a spring roll party ???? I had one a few weeks ago and it was so much fun! I laid out all of the ingredients for everyone and we all made spring rolls to our liking.
note: these should be eating right away so the rice paper stays fresh!
The peanut dipping sauce is ESSENTIAL. Here’s my recipe —
- ½ part smooth peanut butter
- 1 part hoisin sauce
- 1 part thick canned coconut milk or cream
- water to loosen, if necessary
I like to use tiger shrimp for spring rolls and make sure the shell is still on. This protects the shrimp from overcooking and leads to a much better texture. Keep that same water to gently boil the pork belly as well. How much salt should you use? Well a spoonful or two, depending on how much water you use. Taste it and see - it should taste salty, but not SALTY. My pork belly was small since it was just me eating, so it took about 15-20 minutes to finish cooking.
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How to Make Veggie Spring Rolls with a Peanut Dipping Sauce
The prettiest way to eat your vegetables!
Veggie Spring Rolls & Peanut Dipping Sauce Recipe -
Ingredients:
Rice paper
Vermicelli noodles
Avocado
Sprouts
Carrots
Coriander
Cucumber
Mint
Purple cabbage
Lettuce
Basil
Edible flowers
1/3 cup natural peanut butter
Rice vinegar
Soy sauce
Honey or sugar
Garlic, grated
Water as needed, to thin
Steps:
1. Finely chop the vegetables.
2. Place the vermicelli in boiling water for 5 minutes.
3. In a bowl filled with water, quickly submerge the rice paper so it becomes malleable.
4. Fill the rice paper with your desired ingredients and roll.
5. In a bowl, combine all the ingredients and add water to achieve the desired consistency.
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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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