How To make Vegetarian Thai Spring Rolls
12 oz Tofu
5 ea Dried shiitake mushrooms,
soaked & trimmed 1/4 lb Green beans
1 ea Celery stalk
1/2 md Carrot
2 ea Green onions
3 tb Vegetable oil
1 tb Garlic, chopped
1/2 ts Pepper
2 tb Red curry paste
2 tb Soy sauce
30 ea Spring roll wrappers
3 c Vegetable oil, for deep
:
frying Cut the tofu, mushrooms, beans, celery & carrot into large julienne slices. Chop the green onions. Set aside. Put the 3 tb vegetable oil into a wok over medium heat. When the oil is hot, stir-fry the garlic until it begins to brown. Add the soy sauce, tofu & all the vegetables except the green onions. Stir-fry for 10 minutes. Turn the heat off & add the green onions. Separate the roll wrappers. Place the wrapper with the narrow side facing you. Place a scant 1/4 c filling about 1/3 of the way over from the closest edge. Fold the closest edge to you over the filling, fold over the left & right edges & then roll. Seal the end using just a touch of water. Place the finished roll seam side down on a baking sheet until all the rolls have been filled in this way. Heat the oil for deep frying in a wok until hot. Deep-fry the rolls on each side until golden. Drain & serve hot with cucumber pickle. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
How To make Vegetarian Thai Spring Rolls's Videos
How to wrap rice paper rolls: step-by-step guide
Shrimp, Avocado and Vegetable Rice Paper Rolls with Peanut Sauce
rice paper recipes, rice paper summer rolls, fresh spring rolls, avocado rice paper rolls, shrimp rice paper rolls, breakfast rice paper rolls, easy rice paper rolls, Vietnamese spring rolls, Vietnamese summer rolls, fresh spring rolls with peanut sauce, rice paper wraps
High-Protein Vegan Tofu Mango Summer Rolls
High-protein Easy Vegan Tofu Mango Summer Rolls are a complete meal. Served with a heart-healthy and addictively delicious peanut dipping sauce. Gluten-free and oil-free options.
Recipe:
Vegan Vietnamese Spring Rolls - Gỏi cuốn chay
VEGAN VIETNAMESE SPRING ROLLS (Gỏi cuốn chay) ????✨
If there’s a food I can eat any time on any day, it’s gotta be spring rolls. It’s so healthy, easy to make, and reminds me so much of home. An explosion of flavor in one bite, which is heightened with a peanut hoisin sauce ???? ????
✨Save this post to make later and tag a friend you like to make it with ????
For the full recipe, go to the link in my bio, or go to:
This is my clean out the fridge meal | rice paper egg rolls
RICE PAPER SPRING ROLLS⤵️
Makes ~ 50 egg rolls
AIRFRY: spray/ brush oil. 390F for 10-12 mins
- I put this at the top cause I know a lot of you can’t find it when it’s further down in the comment
DAY/ MEAL 1 of trying to clean out my fridge/ freezer ▪️ I fly out to California next week for 2 weeks. When I come back, we’re pretty much gonna be moving so in an attempt to clean out the fridge, I will not be grocery shopping and making whatever meals I can out of what’s in the fridge/ pantry
REHYDRATE
1 cup woodear mushrooms
1 ball of bean thread/ mungbean noodle (about 45 g)
Hot water
INGREDIENT FILLING
1 lb ground turkey/pork/chicken
1 lb minced shrimp*
1 cup cabbage, shredded
1 cup carrots, shredded
1 medium sized onion, diced
Rehydrated woodier mushrooms & bean thread noodle
2 eggs
2 TBSP chicken bouillon
1 TBSP sugar
1 tsp black pepper
Minced garlic until your ancestors tell you to STAHPP
*if you are allergic to shrimp, then use 2 lbs of ground turkey
ADDITIONAL INGREDIENTS
Rice paper sheets
1. Soak all of your ingredients listed under REHYDRATE with hot water for 10-15 minutes.
- Then drain under cold water & cut into smaller pieces using scissors
2. Combine all of your ingredients listed under INGREDIENT FILLING.
3. Once your filling is ready, you’re ready to roll????
4. Wet rice paper with cold water on both sides
- Then pat off any excess water, on both sides
- Add some filling to the middle
- And roll according to the video
- NOTE: do not let the egg rolls touch each other. They will stick to each other and tear one another
5. Shallow fry on medium heat for 8 minutes flipping half way through.
- NOTE they will be sticky at first so make sure they don’t touch each other while frying. Also, cook time varies depending on stove & how many egg roll you have in your oil. More egg rolls = decreased in oil temperature = longer to cook. I had 5-6 egg rolls cooking at a time.
6. I like to eat mine wrapped in lettuce dipped with fish sauce
FISH SAUCE
1/4 cup fish sauce
1/4 cup sugar
12 oz water or coco rico
2 TBSP vinegar
Minced garlic
Garlic chili paste - optional
Chopped that chili- optional
- mix this all together til sugar dissolves
This eggroll recipe is sure to win over anyone!!!
Traditional Thai Spring Rolls - Marion's Kitchen
Mama Noi's guide to traditional Thai spring rolls and shares her favourite spring roll dipping sauces. Whether you all them spring rolls or egg rolls... you won't want to miss the recipe... or the sass LOL.
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.