CRUNCHY THAI SPRING ROLLS
INGREDIENTS
For the Stir-Fry Sauce
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2 tablespoons soy sauce
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1 1/2 tablespoons fish sauce, or vegetarian stir-fry sauce
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1 tablespoon lime juice
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1 tablespoon mirin, or dry sherry
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1/4 teaspoon sugar
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1/4 teaspoon ground white pepper
For the Filling
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1 breast chicken breast, thinly sliced
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1 tablespoon soy sauce, more as needed
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2 tablespoons oil
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4 cloves garlic, minced
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1 (2-inch) piece galangal, or ginger, grated
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3 medium green onions, sliced lengthwise into matchsticks
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1 small red chile pepper, minced
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1 large carrot, sliced lengthwise into matchsticks
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4 to 6 medium shiitake mushrooms, finely chopped
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1/2 cup shredded cabbage
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2 to 3 cups bean sprouts
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3 tablespoons lime juice, optional
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12 spring roll wrappers
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1/2 cup coarsely chopped fresh coriander
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2 tablespoons vegetable oil, more as needed
DIRECTIONS
- In a small bowl, whisk together soy sauce, fish sauce, lime juice, mirin or dry sherry, sugar, and white pepper.
- Set aside to be used when making the filling.
Make the filling:
- Toss the chicken strips in 1 tablespoon soy sauce. Set aside to marinate.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 2 tablespoons oil, then add garlic, galangal or ginger, green onions, and chile pepper. Stir-fry for 1 minute.
- Add the marinated chicken and stir-fry for 2 to 3 minutes.
- Add the carrot, mushrooms, and cabbage along with the stir-fry sauce. Stir-fry 2 more minutes, until the chicken is opaque when sliced through and the vegetables have softened but still retain most of their crispness.
- Remove from heat and mix in the bean sprouts.
- Test it for salt and flavor. Add 1 more tablespoon of fish or soy sauce if it's not salty or flavorful enough. If it's too salty, add a squeeze of lime juice.
Assemble the rolls:
- Place a spring roll wrapper on a clean working surface. Using a slotted spoon, place 1 heaping tablespoon of well-drained filling lengthwise across the bottom of the wrapper, leaving 1 inch bare on either side.
- Sprinkle some of the fresh coriander over the filling, and you're ready to roll.
- Fold the left and right ends over the filling on either side.
- Then lift up the bottom (nearest you) and roll to the other end.
- Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
- Continue rolling until you're out of wrappers and filling.
Fry your spring rolls:
- In a wok or deep-sided frying pan, pour oil until it is 1 inch deep. Heat over medium-high heat.
- When snake-like lines begin to form across the bottom of the pan, the oil should be nearly hot enough. To test it, dip 1 corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to 1 minute and try again.
- Gently 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. Use tongs to remove and set on paper towels or a clean tea towel to drain while you finish frying the rest.
- Serve with Thai sweet chili sauce. Enjoy!
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