{"id":430,"date":"2022-06-17T17:50:06","date_gmt":"2022-06-17T17:50:06","guid":{"rendered":"http:\/\/brainanti.com\/?p=430"},"modified":"2022-09-19T11:15:05","modified_gmt":"2022-09-19T11:15:05","slug":"thai-spring-rolls-2","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/06\/17\/thai-spring-rolls-2\/","title":{"rendered":"Thai Spring Rolls"},"content":{"rendered":"

These crispy Thai Pork Spring Rolls are the ultimate crowd pleaser!<\/span><\/strong><\/span><\/p>\n

I truly am blessed to have grown up in a household with an incredible Thai cook. Mainly because I\u2019ve enjoyed many years of delicious Thai food, but also for times like these where I get to share some of the love! I was taught this recipe a while back, and I\u2019m super excited to finally share it with you. The recipe card is at the end of the post, but first I\u2019ll go a little more in-depth with some step-by-step photos. Follow me\u2026<\/p>\n

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Peanuts<\/strong><\/span><\/h2>\n

Peanuts are an integral part of both the spring rolls themselves, but also the dipping sauce to go alongside. They offer gorgeous flavour and a nice bit of texture too.<\/p>\n

The very first thing you\u2019ll want to do is toast the peanuts<\/strong>, which is easily done in a dry pan. This is an important step to lightly char the peanuts<\/strong> and intensify their flavour. After you\u2019ve done this you\u2019ll want to crush them, just so they can run through the spring roll filling a little more seamlessly.<\/p>\n

Process shots: add unsalted peanuts to dry pan (photo 1), toast until deep golden\/lightly charred (photo 2), add to pestle and mortar (photo 3), roughly crush (photo 4).<\/em><\/span><\/p>\n

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Thai Spring Roll Filling<\/strong><\/span><\/h2>\n

Peanuts out the way, let\u2019s talk filling. The first thing you\u2019ll want to do is get the pork on the go.<\/p>\n

Coriander\/Cilantro<\/h3>\n

Coriander is widely used in Thai cooking, and these spring rolls are no exception. Traditionally you\u2019d use coriander roots<\/strong>, but they\u2019re sometimes tricky to get your hands on. As such, we\u2019re just going to use the coriander stems instead. Crushing them with garlic will release the flavour and create a flavour base for the pork.<\/p>\n

Ground Pork<\/h3>\n

You really want the filling to be as dry as possible, just so the spring rolls come out nice and crispy. As such, I usually opt for low-fat pork<\/strong>. Once you\u2019ve fried the pork in the garlic\/coriander you\u2019ll want to add in oyster sauce, soy sauce, sugar and white pepper, just to really ramp up the flavour.<\/p>\n

Process shots: add garlic and coriander stems to a pestle and mortar (photo 1), crush into a paste (photo 2), add to pan with oil (photo 3), fry (photo 4), add pork (photo 5), fry then add oyster & soy sauce, sugar and white pepper (photo 6).<\/em><\/span><\/p>\n

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Once the pork\u2019s out the way, it\u2019s time for a few more goodies.<\/p>\n

Glass Noodles<\/h3>\n

You\u2019ll want to soak these until soft, but still a touch al dente<\/strong> (they\u2019ll continue cooking in the pan). I also recommend cutting them a few times with a pair of scissors<\/strong> before adding them to the pan, just so you don\u2019t pull out long strands of noodle with every bite!<\/p>\n

Egg<\/h3>\n

This will be scrambled in the pan.<\/p>\n

Veg<\/h3>\n

3 main veg in Thai spring rolls are cabbage<\/strong>, carrot<\/strong> and beansprouts<\/strong>. Important to really finely slice the carrot and cabbage, ideally to the same size as the beansprouts. Not only will this ensure they cook through quickly, but it also means you don\u2019t get huge chunks of veg taking up room in the spring rolls. I recommend frying the cabbage and carrot first because they\u2019re both quite firm, then adding in the beansprouts.<\/p>\n

Process shots: add soaked & cut noodles (photo 1), crack in eggs (photo 2), stir to scramble (photo 3), add cabbage and carrot (photo 4).<\/span><\/em><\/p>\n

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Allowing the filling to cool<\/h3>\n

Once you\u2019ve tossed through the beansprouts and peanuts, let the filling COMPLETELY cool before you make the spring rolls. This is important \u2013 the filling needs to be cool\/room temp before making spring rolls or they\u2019ll steam from the inside and burst open when you fry them. Trust me, I\u2019ve been there!<\/p>\n

Process shots: fry cabbage and carrot (photo 1), add beansprouts (photo 2), fry then add peanuts (photo 3), stir then cool (photo 4).<\/em><\/span><\/p>\n

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How to roll Thai Spring Rolls<\/strong><\/span><\/h2>\n

The first<\/span> really important thing to do is\u00a0make sure the spring roll wrappers don\u2019t dry out<\/strong>. To ensure this, just\u00a0rest a damp towel<\/strong>\u00a0over the pile of wrappers in between rolling.<\/p>\n

The second<\/span> important thing is to\u00a0make sure you seal the spring rolls shut properly.<\/strong> To do this you\u2019ll want to brush with egg white.<\/p>\n

The last<\/span> thing to consider is making sure you roll them tightly, but also carefully<\/strong>. It\u2019s important that you roll tightly (any gaps = big air bubbles when deep-frying = burst spring roll) but also carefully so you don\u2019t rip the wrapper.<\/p>\n

Process shots: add filling to bottom centre of wrapper (photo 1), fold over bottom (photo 2), fold in right side (photo 3), fold in left side (photo 4), roll then brush with egg white (photo 5), roll and seal shut (photo 6).<\/em><\/span><\/p>\n

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How to cook Thai Spring Rolls<\/strong><\/span><\/h2>\n

When it comes to cooking the spring rolls, they\u2019ve gotta be fried. I have seen recipes bake spring rolls, others in the air fryer, but you just don\u2019t get that same deep golden, crunchy casing. Just a few tips for frying:<\/p>\n