Recipe: Fried Thai Spring Rolls
Thai Spring Rolls are renowned for their coriander flavour and are ideal for appetizers for tea time.
Thai Spring Rolls are renowned for their coriander flavour and are ideal for appetizers for tea time.
Inspired by Vietnamese cuisine, Thai Spring Rolls are renowned for their coriander flavour and are ideal for appetizers for tea time
Ingredients:
Chicken (minced) 250g
Lemon rind 1 tbsp
Coriander 2 bunches
Ginger (diced) 1 tbsp
Carrot (sliced) ½
Corn flour (diluted in 2-3 tbsp of water) 1 tbsp
Rice paper sheets 10-12
Salt (can be substituted with fish sauce) 1 tsp
Butter 2 tbsp
Red capsicum (slices) 1
Method
• Separate the coriander leaves from their stalks and chop both the leaves and the stalks.
• In a frying pan, melt the butter and add the chicken, ginger, lemon rind and coriander stalks and cook until the chicken is done.
• Add the remaining vegetables and fish sauce and fry until the carrots become soft.
• Add cornflour to the mixture and allow it to cook until it thickens.
• Fill a wide-mouthed bowl with tap water and soak one rice sheet until it softens. Be careful not to dip for too long or the sheet will tear.
• Place the softened rice sheet on a flat plate and add one tablespoon of the mixture in the centre, leaving a space of 1 inch on the top and bottom. Sprinkle the coriander leaves over this.
• Fold the top and bottom flaps of the sheet over the mixture first. Then start rolling from one end of the sheet. The sheet should stick itself.
• Ensure the stuffing does not spill from the roll.
• Deep fry the rolls over medium heat until they are golden brown. Avoid frying too many rolls together to prevent them from sticking together.
• Serve with sweet chilli sauce.
Madiha Hamid is a digital media professional. She runs a food blog for Pakistani and regional cuisines called cheflingtales.com.
Published in The Express Tribune, Ms T, May 26th, 2013.
Like MsT on Facebook for your dose of girl talk.
Ingredients:
Chicken (minced) 250g
Lemon rind 1 tbsp
Coriander 2 bunches
Ginger (diced) 1 tbsp
Carrot (sliced) ½
Corn flour (diluted in 2-3 tbsp of water) 1 tbsp
Rice paper sheets 10-12
Salt (can be substituted with fish sauce) 1 tsp
Butter 2 tbsp
Red capsicum (slices) 1
Method
• Separate the coriander leaves from their stalks and chop both the leaves and the stalks.
• In a frying pan, melt the butter and add the chicken, ginger, lemon rind and coriander stalks and cook until the chicken is done.
• Add the remaining vegetables and fish sauce and fry until the carrots become soft.
• Add cornflour to the mixture and allow it to cook until it thickens.
• Fill a wide-mouthed bowl with tap water and soak one rice sheet until it softens. Be careful not to dip for too long or the sheet will tear.
• Place the softened rice sheet on a flat plate and add one tablespoon of the mixture in the centre, leaving a space of 1 inch on the top and bottom. Sprinkle the coriander leaves over this.
• Fold the top and bottom flaps of the sheet over the mixture first. Then start rolling from one end of the sheet. The sheet should stick itself.
• Ensure the stuffing does not spill from the roll.
• Deep fry the rolls over medium heat until they are golden brown. Avoid frying too many rolls together to prevent them from sticking together.
• Serve with sweet chilli sauce.
Madiha Hamid is a digital media professional. She runs a food blog for Pakistani and regional cuisines called cheflingtales.com.
Published in The Express Tribune, Ms T, May 26th, 2013.
Like MsT on Facebook for your dose of girl talk.