Last week I made Thai Spring Rolls for the first time. I don’t think I ever would have ventured out of my cooking comfort zone if it wasn’t for Veeda showing me how it’s done. It’s funny how I never think to make something at home that I love to order when eating out.
While I was taking in the brand new Winco Foods store (their bulk foods section is reason enough for a visit…they have lemon heads…the big ones(!), I thought I’d see if they had all the ingredients to make Thai Spring Rolls, and sure enough, they did! Last week I became a fish sauce first timer.
These Spring Rolls were a hit Sunday night when we hosted Mother’s Day at our house.
Even uncooked, they are pretty.
Thai Spring Rolls
1/4 cup bean thread or rice noodles
3/4 lb. ground pork
1 cup matchstick cut carrots
3-4 cups sliced cabbage
1/2 cup onion
4 tablespoons fish sauce
1/2 teaspoon white pepper
1 egg, separated
1 package spring roll wrappers (25 wrappers in each pack)
oil for frying (about 4 cups)
Prepare noodles according to package instruction. Drain.
Combine the pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.
Heat oil to over medium low heat. Open the package of spring roll wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out.
To assemble the spring rolls, place wrapper in front, in diamond formation. Add 2 tablespoons of pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use an egg white and water mixture.
Before you fry, make sure the oil is hot. Cook spring rolls until golden brown, about three to four minutes. Serve with sweet chili sauce. Makes 25 rolls.
*Thai Spring Roll adapted from White Lotus Cooks
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