Tasty Spring Rolls Recipe Video
Thai spring rolls are the ideal appetizer to start off an Asian themed dinner. Try these exotic and flavorful Thai spring rolls and win accolades for your oriental cooking. Made with pork along with an assortment of vegetables, these are best served with a sweet chili sauce.
Summary
Difficulty LevelVery EasyHealth IndexJust Enjoy
Ingredients
200g Pork chopped/minced/ground
1 Cup White Cabbage sliced
1 Cup Bean Sprouts
1 Cup Hard Tofu, cut into 1 inch cubes
1/2 Cup Fresh Glass Noodles
1/2 Cup Carrots, diced
1/2 Cup Mushrooms, sliced
2 Cloves garlic, finely chopped
3 Spring Onions, finely chopped
2 Eggs
2 tbs Thai Seasoning Sauce
2 tbs Oyster sauce
1 tbs Sugar
1 tbs Chicken Stock powder, 1 cube
10-15 Spring Roll Wrappers
2-3 Cups Oil
Directions
Pour 2tbs oil into a hot wok and add in garlic.
Cook for about 10 seconds, till the garlic starts to give off aroma.
Add the tofu.
Stir about a minute before adding the pork and mix in, stirring until pork is separated and half cooked.
Next add chopped cabbage and bean sprouts, mushrooms and carrots.
Stir and mix together for about 2 minutes.
Next add glass noodles, stir in before adding seasoning sauce, chicken stock, sugar and oyster sauce.
Mix well together before adding the spring onions stir in and leave to cool.
Beat the eggs.
Get the wrappers separated, ready.
Next using a large spoon add the mixture in a corner (if using squares) of the wrapper and roll up about half way, fold over the sides and seal the edges of the flap so it sticks shut. Leave to cool further.
In the wok add in 2-3 cups of oil on medium/high heat and place in your spring rolls turning continuously until golden brown.
Remove and leave to drain for a few minutes before serving.
Serve hot with Thai sweet chili dipping sauce.
For more information please visit: http://www.thairecipevideos.com
Cook for about 10 seconds, till the garlic starts to give off aroma.
Add the tofu.
Stir about a minute before adding the pork and mix in, stirring until pork is separated and half cooked.
Next add chopped cabbage and bean sprouts, mushrooms and carrots.
Stir and mix together for about 2 minutes.
Next add glass noodles, stir in before adding seasoning sauce, chicken stock, sugar and oyster sauce.
Mix well together before adding the spring onions stir in and leave to cool.
Beat the eggs.
Get the wrappers separated, ready.
Next using a large spoon add the mixture in a corner (if using squares) of the wrapper and roll up about half way, fold over the sides and seal the edges of the flap so it sticks shut. Leave to cool further.
In the wok add in 2-3 cups of oil on medium/high heat and place in your spring rolls turning continuously until golden brown.
Remove and leave to drain for a few minutes before serving.
Serve hot with Thai sweet chili dipping sauce.
For more information please visit: http://www.thairecipevideos.com
