Delicious Thai Spring Rolls

Last Friday at my work they had Appreciation day for all staff, that’s because they wanted everyone get to know each other more. By the way, they let everyone bring your own favourite dish for share with others and also the kitchen at work will make hamburger and hot dog for us.

I asked Steve what should I make because I have no idea what I want to cook for them, especially for American people because they don’t like spicy food, well not as spicy as Thai. He told me why won’t you make Spring rolls Golf, because not spicy at all and also good for the snack too. I said it was a good idea, but still make me worried on that time “what going to happened if they don’t like it”. Anyway let see…

Usually I work 2nd shift so I have free time on the 6th to prepare the ingredients, wrap the rolls and let them sit over night in the refrigerator. And on the 7th just need to fry and take them to work with me. Hmm…sounds like a plan, so I started to think what I need and how many rolls should I make…

Here’s the recipe for Thai Spring Rolls
1. 200 grams minced pork or chicken (I usually use them both half:half because it makes the rolls more flavourful)
2. 100 grams crabmeat
3. 100 grams Mung bean noodles soaked in the water for 15 minutes
until soft, drain and cut into about 2-3 inches
4. 3 eggs
5. 1 1/2 cups shredded cabbage
6. 1 1/2 cups shredded carrot
7. 1/2 cup shredded Shiitake mushroom
8. 1 tbsp ground black pepper
9. 2 tbsp light soy sauce
10. 1 tbsp chopped garlic
11. Spring rolls wrapper 1 pack(25 sheets)
12. Cooking oil for deep-frying depending on the size of your container that you use to fry (just make sure the oil cover the rolls while you’re frying)
13. The thick batter for seal the wrapper is made from wheat flour and water. Stir over low heat until the batter becomes thick.

After everything was prepared now it’s time to start… first mix well the pork, chicken, crabmeat, Mung bean noodles, eggs, cabbage, carrot, mushrooms, black pepper and light soy sauce together. And then saute chopped garlic in 3 tbsp of oil until golden and fragrant, add the mixture. Stir until it becomes fairy dry, remove and wait until it cools down.
Spread a wrapper on a flat surface, place 2 Tbs of the filling in the center, fold both sides of the sheet to cover the filling and roll tightly, seal the wrapper with the thick batter.
Preheat the oil over medium-low heat until hot. Deep fry Spring rolls until crispy and golden brown (on this time it will start to float). Remove and drain on absorbent paper. Serve hot with Spring rolls sauce.

Unfortunately I have no time for finish everything in one day, that’s why I have to fry them in the next day but for you can just fry them right away after you wrapped them all. And also I have to fry the rolls about 30 minutes before work so can you imagine that? Yes…It’s not as good and crunchy as when you just finish.

Still when I get to my work I couldn’t believe my Spring rolls all gone…just like that. My friends, my boss and people at work they like them a lot. And you know what? Yesterday one of my friend at work ordered 20 Spring rolls from me again. Wow…! Unbelievable…

Popularity: 34% [?]

Check out these similar posts:

• Recipe for Thai Beef Salad
• Guay-Dtieow Rad Nar Moo Mug – Thai Noodle Dish with Pork Gravy
• Laab Gai (Thai Spicy Chopped Chicken)
• Authentic Pad Thai (Phad Thai)
• Thai style barbeque rib (Thai barbeque see krohng moo)
• Neua Naam Tok Recipe | Thai Spicy Grilled Beef
• Naam Prik Ong (Thai tomato chilli sauce with minced pork)