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.
- ¼ cup bean thread or rice noodles
- ¾ lb. ground pork
- 1 cup matchstick cut carrots
- 3-4 cups sliced cabbage
- ½ cup onion
- 4 tablespoons fish sauce
- ½ 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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