After last week’s dim sum adventure, we took a trip to one of Brooklyn’s largest Asian markets where I was able to pick up a majority of ingredients for something I’m so excited to bring to you today: Thai Spring Rolls!
I had the wonderful opportunity to travel to Thailand last year and while there I tried my hand at some authentic Thai cooking. I made everything from spicy tom yum soup to creamy green curry, but one thing that always made an appearance were these delicious, little spring rolls that could be found on virtually every menu and street corner.
One of my most memorable moments during this trip was cooking them high up in the Thai mountains with no electricity and only a wood burning stove. My group and I trekked for hours throughout the mountainside before finally arriving to a local hilltribe village and by the time we got there I was more exhausted than I think I’ve ever been. Nevertheless, every trip, slip, and fall was all worth it because the hospitality and warmth of the people that we met couldn’t be beat.
I always believe that one of the best ways to bond is over a meal and I was able to do so with the members of this village by helping prepare that night’s dinner (which included spring rolls, of course!) We couldn’t speak their language and they couldn’t speak English, but with the help of our guide (and maybe just a tiny bit of the local rice moonshine), we became instant friends.
Overall, I love the way these spring rolls turned out. The crunch on the outside was perfect, the little bits of tofu on the inside soaked up all the delicious flavors provided by the soy sauce, oyster sauce, and sugar, while helping add a nice, spongy bite, and those little springy glass noodles were the shining star and delicious final touch. The dipping sauce was also a wonderful complement to the dish and helped provide an addictive spicy bite.
I had a little trouble in the beginning where they started falling apart in the oil because I assembled them the night before and the moisture got to them therefore ripping holes in the wrapper (lesson learned!) But I switched the filling into fresh wrappers and am so happy I didn’t give up. These brought me right back to Thailand and I think that I did them justice. I hope you enjoy!
Being that these spring rolls are something I absolutely love, I thought they’d be the perfect thing to bring to such a momentous occasion as the big one-year anniversary of Fiesta Friday!
For those of you who don’t know, Fiesta Friday is a weekly gathering of awesome bloggers sharing their amazing recipes all thanks to Angie at The Novice Gardener. Ever since I’ve joined the festivities I’ve been met with nothing but so much kindness and support and have been able to find so many new great blogs to follow. If you haven’t joined the party yet, I definitely recommend joining today’s big celebration as I’m sure it’ll be a good one. See you there!
Thai Spring Rolls with a Spicy Sweet Dipping Sauce
Thai Spring Rolls
Recipe credit: Baan Hongnual Cookery School Cookbook (*The measurements used are part of the metric system, so I pretty much just eyeballed how much of everything I needed, but still wanted to include how much the actual recipe says to use.)
- 1 pack of spring roll wrappers
- 10 grams tofu
- 200 grams chicken
- 50 grams glass noodles
- 10 grams bean sprouts
- 10 grams garlic chives
- 10 grams baby corn, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon garlic, chopped
- 1 egg, beaten
- 3 cups cooking oil
Spicy Sweet Chili Dipping Sauce
Recipe adapted from: http://thaifood.about.com – Sweet Chili Dipping Sauce
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1/2 to 1 tablespoon dried crushed chili
- 1+1/2 tablespoons cornstarch dissolved in 3-4 tablespoons cool water
Thai Spring Rolls
- Soak the noodles until soft and cut into short lengths.
- Heat oil in pan and cook chicken, tofu, and garlic. After chicken is cooked add the bean sprouts, baby corn, garlic chives, soy sauce, oyster sauce, and sugar.
- Add the glass noodles for a few minutes, stirring until done, then remove from heat.
- Lay a spring roll wrapper on a flat, dry surface and place 1 tablespoon of the filling on the lower half of wrapper.
- Fold the bottom edge up over the filling tightly. Seal the roll with beaten egg. Repeat until the wrappers and fillings are finished.
- Deep fry spring rolls in oil, several at a time, turning them over to brown evenly. Drain.
- Allow to cool slightly and serve with spicy sweet chili sauce.
Spicy Sweet Chili Dipping Sauce
- Place all ingredients – except for cornstarch-water mixture – in a sauce pan and bring to a boil.
- Reduce heat to medium and allow to boil for 10 minutes, or until reduced by half.
- Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate until sauce thickens.
- Remove from heat and allow to cool slightly before serving with spring rolls.