Thai Spring Rolls
Crispy fried spring rolls with a mixture of glass noodles, ground pork, shrimp, and vegetable filling. And a delicious Coconut Sriracha dipping sauce.
Equipment
- Wok
- Kitchen Scissors
- Bowls
- knife
- cutting board
- Tongs
Ingredients
- 8 oz. glass noodles, or bean thread noodles, or cellophane noodles
- 4 oz. ground pork
- 8 oz. shrimp, peeled, deveined, and chopped
- 2 teaspoons garlic powder
- 1 tablespoon rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons oil, more for frying
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 stalks celery, sliced
- 1 cup thinly sliced green beans
- 1 cup chopped shiitake mushrooms
- 1 medium sweet potato, peeled and shredded
- 1 cup shredded green cabbage
- 2 teaspoons turmeric
FOR THE COCONUT SRIRACHA
- 1 15oz. canned coconut cream
- 2 garlic cloves
- 1/4 cup Sriracha
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 2 tablespoons cornstarch or 2 teaspoons of tapioca flour
- 2 tablespoons water
Instructions
- Fill a bowl with warm water, and soak the noodles for 10-15 minutes or until softened. Use kitchen scissors and cut the noodles to shorten the strands (this way it's easier to eat).
- In another bowl, combine the ground pork, shrimp, rice vinegar, soy sauce, and brown sugar. Use a spatula or your hand and toss the mixture until well combined. Set them aside.
- Heat a wok with 2 tablespoons of oil. Add the garlic and onion, and season with salt and pepper. Sautee until aromatic. Add the rest of the vegetables. Stirring constantly and cook until tender.
- Add the noodles, and stir to combine. Remove from the pan, and set them aside. Use the same pan, add more oil if the pan is drying out. Add the pork and shrimp mixture. Cook until the meat is no longer pink. Add the noodles and vegetable mixture. Stir to combine.
- Transfer the spring roll filling to a colander to cool. Drain the excess liquid (see NOTE #1).
- WRAP THE SPRING ROLLS: Peel each spring roll wrapper (see NOTE #2). Scoop a tablespoon or two of filling onto the wrapper (see NOTE #3). Roll once and fold the two sides like a burrito. Keep rolling down and when you reach the end, dab a bit of water to seal the wrapper. Repeat the process until you used up all the wrappers.
FRYING
- In this recipe, I pan-fried these spring rolls. I used about 1/4 cup of vegetable oil. If you want to deep fry them, you need more oil.
- Fry them for 2 minutes on each side or until golden brown. Serve warm.
MAKE THE COCONUT SRIRACHA
- In a food processor combine all the coconut Sriracha ingredients. Blend until smooth.
- Transfer the mixture to a saucepan. Simmer the sauce and constantly stir until thickened (see NOTE #4)
Video
Notes
- NOTE #1: After the filling is cooked. Transfer it to a colander to cool it and drain the excess liquid. Too much liquid will soften the wrapper which can cause it to rip.
- NOTE #2: There are different brands of spring roll wrappers. The one I used for this recipe is called the "Menlo" all-purpose wrapper. It's 16 oz. about 30 wrappers in a package. However, you can use any eggroll wrapper you see at your local grocery store. The texture might be different but you'll have the same flavor of filling and dipping sauce.
- NOTE #3: Don't overfill your wrapper just enough to have a good bite. But don't skimp on the filling also, you want to enjoy the whole spring rolls and not feel like you're biting into some air pockets.
- NOTE #4: To test the thickness, stir the sauce with a spoon then immediately trace a line across the back of the spoon with your finger. If the line remains visible the sauce is thick enough. If it doesn't then cook the sauce a bit longer.
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