Thai Spring Rolls
Crispy spring rolls with a savory vegetable and herb filling
Ingredients
Instructions
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Prepare the fillingIn a large bowl, combine bean sprouts, cabbage, carrots, green onions, garlic, and ginger. Mix well to distribute all vegetables evenly.
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Season the mixtureAdd fish sauce, soy sauce, and sugar to the vegetable mixture. Stir to combine, then add chopped cilantro and glass noodles. Mix thoroughly and let stand for 10 minutes to allow flavors to meld.
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Roll the spring rollsPlace a spring roll wrapper on a clean, flat surface with one corner pointing toward you. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly away from you, brushing the top corner with beaten egg before completing the roll to seal it. Repeat with remaining wrappers and filling.
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Heat the oilIn a large, deep pan or wok, heat oil to 350°F (175°C). The oil should be at least 2 inches deep for proper frying. Test the temperature by dropping a small piece of wrapper into the oil - it should bubble immediately and rise to the surface.
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Fry the spring rollsCarefully place 3-4 spring rolls in the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.
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ServeArrange spring rolls on a serving platter and serve immediately with sweet chili sauce for dipping. Garnish with additional cilantro leaves if desired.
Nutritional Information
220
Calories
per serving
5
Protein
g per serving
28
Carbohydrates
g per serving
10
Total Fat
g per serving
1.5
Saturated Fat
g per serving
2
Fiber
g per serving
3
Sugar
g per serving
580
Sodium
mg per serving
15
Vitamin C
% daily value
8
Iron
% daily value
Thai Spring Rolls are Also Known As
Por Pia Tod, Thai Fried Spring Rolls, Poh Pia Tod or Thai Crispy Rolls
