1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
1/2 cup shredded or finely chopped cabbage
4-6 shiitake mushrooms, cut into matchstick pieces
1/2 cup tofu, cut into matchstick pieces (If non-vegetarian- add 1/2 cup cooked baby shrimp)
approx. 2 cups bean sprouts
1/2 cup fresh coriander, roughly chopped
1/2 cup fresh basil, roughly chopped
2 Tbsp. oil, plus more for deep-frying
1 pkg. small spring roll wrappers (thawed if frozen)
STIR-FRY SAUCE-
2 Tbsp. regular soy sauce
2 Tbsp. fish sauce (if vegetarian, substitute vegetarian oyster sauce, or extra soy sauce)
2 Tbsp. lime juice
1/4 tsp. sugar
Instructions
Place 2 Tbsp. oil in a wok or large frying pan over medium to
high heat. Add garlic, galangal (or ginger), shallots, and chilli.
Stir-fry until fragrant (about 1 minute). Add cabbage,
mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce.
Stir-fry 1-2 minutes, until vegetables have softened. Remove
from heat and add bean sprouts, tossing to mix in.
Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if
not salty enough. To assemble rolls, place a spring roll wrapper
on a clean working surface. Place one heaping Tbsp. of the
filling on the wrapper (if using large wrappers, you will need
more). Now sprinkle some of the fresh coriander and basil over
the filling. Fold the left and right sides of wrapper over filling,
then lift up the wide end nearest you and tuck overtop. Roll to
the other end. Secure the roll by dipping your fingers in some
water and wetting the end, pasting it shut.
To fry spring rolls, place some oil (about 1 inch deep) in a wok
or deep-sided frying pan over medium-high heat. When bubbles
rise, or when the oil begins to form snake-like lines across the
bottom of the pan, the oil may be hot enough. To test it, dip one
corner of a spring roll into the oil. If it beginsto sizzle and cook,
the oil is ready. If not, wait another 30 seconds to one minute
and try again.
Using tongs, place spring rolls in oil, allowing them to fry about
1 minute on each side. Spring rolls are done when they turn light
to medium golden-brown (see photo). Place on paper towels (or
a clean dish towel) to drain while you finish frying the rest.
Serve spring rolls while still hot with Thai Sweet Chili Sauce, or
your own dipping sauce (see recipe above). ENJOY!
Originally Submitted
7/17/2009
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