Spring rolls are a favorite appetizer for many people. This
is classic snack. In Thai language it’s called “poh pia tod”, originally its
make with spring roll sheet, sprouts, noodles, cabbage and some non veg. I eat
vegetarian version in many Thai Restaurant. Fresh colorful vegetable inside and
thin crispy wrapper outside makes these rolls fun to eat. From 13th April songkran, traditional Thai New Year is started so I post this my second Thai songkran recipe. Happy songkran!! J.
Ingredients:
1.
Spring roll wrappers
2.
1 packet dried glass
noodles
3.
1 cup carrot shredded
or cut in small cube shape
4.
2 cups cabbage
shredded
5.
1/2 cup mung bean
sprouts (Optional)
6.
2 green chili chopped
7.
1 teaspoon white
pepper powder
8.
1 tablespoon soy sauce
9.
1 tablespoon mushroom
oyster sauce
10.
2 tablespoon oil
11.
Salt to taste
12.
Oil for deep frying
13.
1/2 cup water
14.
1 teaspoon corn starch
Method:
·
Mix corn flour with
1/2 cup water and keep aside.
·
Thawed spring roll wrappers
and kept under a kitchen towel.
·
Soaked glass noodles 15
minutes or until pliable and cut into 5 – 6 inch pieces.
·
Put 2 tablespoon oil
in large pan.
·
Add carrot, beans, soy
sauce and oyster sauce mix well.
·
Add cabbage, chili,
salt and pepper, stir fry until the bean sprouts start to soften up.
·
Add the noodles and
stir just mix very well. Off the heat and allow the filling to cool completely.
·
Fill each roll
wrappers with 2 tablespoon of filling.
· Then fold the wrapper
over the filling. Be sure to wrap up in the corner securely under the filling.
·
Roll tightly, brush
the edge of wrapper with little corn flour mixture and sealed the roll (See
Photograph).
·
Place each spring roll
seam side down; press it lightly to secure the end tip.
·
Arrange them large
baking sheet in single layer, make sure they don’t touch each other.
·
Than cover with
kitchen towel.
·
Heat the oil and fry
spring rolls until crispy and golden brown.
·
Cut and serve with Thai table sauce or chili sauce.
Note:
To
avoid deep-frying, arrange the spring rolls on a baking sheet and brush the
outsides thoroughly with oil. Bake them in a 190°c oven until crispy. Baked
spring rolls will not be golden brown like fried spring rolls and they lose
their crispiness sooner than their fried counterparts. But when fresh out of
the oven, they're crispy and delicious.
18 comments:
Looks great! I will have to try these soon! :)
Those are gorgeous--the filling is so colorful!
What a great way to enjoy your veggies!
gorgeous wrap n the dip..
I love the baked version! You have made it perfectly and it sounds delicious.
delicious inviting rolls.
maha
Delicious rolls and very interesting filling.
Love spring rolls. Looks so yum and crunchy
spring rolls looks wonderful I just made some to serve for tea :)
perfectly done and very different filling ..nice recipe..
Spring Roll have come out perfect .. and lovely.
delicious..looks yummy
Tasty Appetite
Perfect snack ! got to try and bake them sometimes :)
Definitely bookmarked - what a delicious vege filled snack :D
Cheers
Choc Chip Uru
These look awesome!
Mouth-watering spring rolls!! Loved the recipe.
Thanks a lot for stopping by and leaving your heartfelt thoughts..your few words are My energy boosters so plz feel free to share your thoughts...Hope you will Visit again :)
Hi Daksha! We don't get spring roll wrappers in ahmedabad. Then can we make wrappers at home? If yes then how? Please reply to it soon. Thanks for this wonderful recipe.
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