Best Thai Vegetarian Spring Rolls Recipes

Thai Vegetarian Spring Rolls image

Provided by Wendys Kitchen

Categories Vegetable

Time 30m

Yield 10 rolls

Number Of Ingredients 14

10 rice paper (spring roll paper)
1/2 cup minced chicken (for vegetarian omit and increase vegetables)
1 cup soaked bean thread noodles
1 1/2 cups cabbage, sliced
1/2 cup cups carrot, sliced
1/2 cup mushroom (black fungus, soaked in hot water 15 minutes)
1 whole garlic clove
1/2 teaspoon white pepper
1 teaspoon coriander root, sliced (optional)
1 teaspoon thai light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 egg
2 tablespoons vegetable oil

Steps:

Pound coriander root (if using), garlic and pepper together.
Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
Cook until cooked through. Remove from heat and set aside.
One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.

Nutrition Facts : Calories 55.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 21.8, Sodium 97.3, Carbohydrate 4.9, Fiber 0.7, Sugar 1.2, Protein 1.6

Thai Cold Spring Rolls image

Provided by Alia55

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

6 cups water
ice water
2 cups bean sprouts
1 lb shrimp, peeled and de-veined
2 cups carrots, grated
1/4 cup sugar
1 teaspoon black pepper
1/3 cup rice wine vinegar
1 teaspoon salt
10 egg yolks
1/4 cup vegetable oil
1 bunch scallion, sliced
1 bunch cilantro leaf
12 sheets rice paper

Steps:

Heat water in a wok, bring to a boil.
Add the bean sprouts, cook for a few seconds.
Remove with a large strainer.
Put into ice water.
Allow to drain and set aside.
Turn wok down to simmer.
Add shrimp, cook until pink.
Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.
Grate carrot and transfer to a bowl.
Add sugar, pepper, vinegar and salt to bowl. Reserve.
Beat egg yolks.
Heat vegetable oil in a nonstick fry pan and add egg yolks.
Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.
Slide the cooked yolks onto a cutting board and fold over twice.
Using a knife thinly julienne the yolks and put aside.
Place rice papers in a bowl of warm water allow to soak until soft.
Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.
Roll rice paper over the ingredients.
Place completed rolls in a shallow cooking pan and cover with plastic wrap.
Place in refrigerator.