Spring rolls are a very popular appetizer, you can find them all around Asia. They are slightly different in each country. Thai spring rolls sometimes add ground pork, Chinese egg rolls have bamboo shoots in them, while the Vietnamese have fresh spring rolls. They're kind of addictive, when you start to eat them it's hard to stop. Your friends will ask you to make them again and again. A great appetizer for lunch or dinner, you can find them in fine dining establishments all around Thailand. Sometimes you can find at the street venders in the city, but rarely up country or in small villages.
Equipment and Utensils
- Wok or deep fryer
- 12 spring roll Wrappers
- 1 bunch of Crystal noodles
- 3 cup of Bean Sprouts
- 5 Mushrooms
- 1 cup of shredded Carrot
- 3 teaspoons of Soy sauce
- 1 teaspoon of Pepper
- 1/2 gallon of vegetable oil
- 1/3 cup of Spring Roll Sauce
- 1 tablespoon of all purpose flour
- 1/4 cup of water
- Carefully peel the wrappers apart and cover them with a cloth, so they won't dry and get hard.
- Soak the crystal noodles in warm water for about 5 minutes.
- Make the glue, by mixing the water and all purpose flour in a small bowl and put it in the microwave for 30 seconds.
- Mix all ingredients together in a large bowl.
- Lay the wrapper on the cutting board point the corner toward you.
- Place the mixture on the wrapper closer to the corner that points to you, roll it twice. Wrap the left side in and the right side in. Then roll over. Leave about 1 inch of un-rolled wrapper, spread the glue around it and then roll it up.
- If you have a deep fryer, fill with oil and heat to 375° F. If you don't have deep fryer you can use a wok, pour in the vegetable oil and turn on your stove to a high heat.
- When the oil is hot and ready put the spring rolls in and fry about 5 minutes or until it turns to a golden brown color. Try to turn them over frequently so they cook all the way.
- Let it soak up the oil, and cool on a plate with paper towels.
Cut in half and serve with spring roll dipping sauce.