Crunchy Thai Spring Rolls Recipe

Name: Crunchy Thai Spring Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: Thai
Ingredients: 2 tablespoons soy sauce; 1 1/2 tablespoons fish sauce, or vegetarian stir-fry sauce; 1 tablespoon lime juice; 1 tablespoon mirin, or dry sherry; 1/4 teaspoon sugar; 1/4 teaspoon ground white pepper; 1 breast chicken breast, thinly sliced; 1 tablespoon soy sauce, more as needed; 2 tablespoons oil; 4 cloves garlic, minced; 1 (2-inch) piece galangal, or ginger, grated; 3 medium green onions, sliced lengthwise into matchsticks; 1 small red chile pepper, minced; 1 large carrot, sliced lengthwise into matchsticks; 4 to 6 medium shiitake mushrooms, finely chopped; 1/2 cup shredded cabbage; 2 to 3 cups bean sprouts; 3 tablespoons lime juice, optional; 12 spring roll wrappers; 1/2 cup coarsely chopped fresh coriander; 2 tablespoons vegetable oil, more as needed

Crispy spring rolls with a flavorful filling of stir-fried chicken and mixed vegetables.

⭐ 4 (63 reviews) Prep: 20 minCook: 25 minTotal: 45 minYields: 12 servings

Category Tags:

Appetizer

Cuisine Tags:

Thai

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Ingredients

For the Stir-Fry Sauce

2 tablespoons soy sauce
1 1/2 tablespoons fish sauce, or vegetarian stir-fry sauce
1 tablespoon lime juice
1 tablespoon mirin, or dry sherry
1/4 teaspoon sugar
1/4 teaspoon ground white pepper

For the Filling

1 breast chicken breast, thinly sliced
1 tablespoon soy sauce, more as needed
2 tablespoons oil
4 cloves garlic, minced
1 (2-inch) piece galangal, or ginger, grated
3 medium green onions, sliced lengthwise into matchsticks
1 small red chile pepper, minced
1 large carrot, sliced lengthwise into matchsticks
4 to 6 medium shiitake mushrooms, finely chopped
1/2 cup shredded cabbage
2 to 3 cups bean sprouts
3 tablespoons lime juice, optional
12 spring roll wrappers
1/2 cup coarsely chopped fresh coriander
2 tablespoons vegetable oil, more as needed

Instructions

Heat 1 inch of oil in a wok or deep pan over medium-high heat for frying.
Whisk together soy sauce, fish sauce, lime juice, mirin or dry sherry, sugar, and white pepper to create the stir-fry sauce; set aside.
Marinate chicken strips in 1 tablespoon soy sauce.
In a wok or large frying pan, heat 2 tablespoons oil; stir-fry garlic, galangal or ginger, green onions, and chile pepper for 1 minute. Add marinated chicken; stir-fry 2-3 minutes. Then incorporate carrot, mushrooms, cabbage, and the stir-fry sauce, cooking 2 more minutes until chicken is opaque and vegetables are tender-crisp.
Remove the filling from heat, mix in bean sprouts, and taste; adjust seasoning with more fish/soy sauce for saltiness or lime juice if too salty.
To assemble, place a spring roll wrapper on a surface. Spoon 1 heaping tablespoon of drained filling lengthwise, sprinkle with fresh coriander. Fold the left and right ends over the filling, then roll tightly from the bottom, wetting the end with water to seal. Repeat until all filling and wrappers are used.
Carefully test the hot oil with a spring roll corner. Fry rolls gently, about 1 minute per side, until light to medium golden-brown.
Remove fried rolls with tongs and drain on paper towels.
Serve spring rolls with Thai sweet chili sauce.

Nutritional Info (per serving)

Calories: 129 kcal

Carbohydrate: 15 g

Cholesterol: 9 mg

Fiber: 1 g

Protein: 5 g

Saturated Fat: 0 g

Sodium: 256 mg

Sugar: 3 g

Fat: 5 g

Unsaturated Fat: 0 g