Description
Thai spring rolls combine a crispy, golden-brown wrapper with a savory filling of ground chicken, fresh vegetables, and vermicelli noodles, all seasoned with classic Thai spices. Perfect as an appetizer, snack, or party favorite, these rolls are a delicious blend of texture and flavor that you’ll love making at home.
Ingredients
- Spring roll wrappers: 1 pack (found in the freezer section.)
- Vermicelli noodles: 7 oz (soak in warm water to soften.)
- Vegetable oil: 2 tablespoons (divided (for cooking the filling and frying rolls).)
- Ground chicken: ½ lb (for a protein-packed filling.)
- Green cabbage: 1 cup (shredded (adds crunch and freshness).)
- Carrots: 1 cup (shredded (for sweetness and color).)
- White pepper powder: 1 teaspoon (for a subtle spice.)
- Garlic powder: 1 teaspoon (adds depth and flavor.)
- Bouillon cube: ½ cube (crushed (optional, enhances flavor).)
- Cornstarch: 1 tablespoon (for sealing the wrappers.)
- Water: ¼ cup (mix with cornstarch for wrapping.)
Instructions
- Prepare the Vermicelli Noodles: Soak the vermicelli noodles in warm water for 5–10 minutes until softened. Drain thoroughly and set aside.
- Cook the Filling: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the ground chicken and cook until browned, breaking it into small pieces. Add shredded cabbage, carrots, white pepper, garlic powder, and crushed bouillon cube. Stir and cook for 3–4 minutes until the vegetables are softened. Remove from heat and let cool slightly. Mix in the softened vermicelli noodles.
- Prepare the Wrapping Mixture: Combine cornstarch and water in a small bowl to make a paste for sealing the wrappers.
- Assemble the Spring Rolls: Lay a spring roll wrapper on a flat surface, with a corner pointing toward you (diamond shape). Place 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly into a cylinder. Seal the top corner with the cornstarch paste. Repeat with remaining wrappers and filling.
- Fry the Spring Rolls: Heat the remaining 1 tablespoon of vegetable oil in a deep skillet over medium-high heat. Fry the rolls in batches for 3–5 minutes, turning occasionally, until golden brown. Drain on paper towels.
- Serve and Enjoy: Serve hot with sweet chili sauce or peanut sauce for dipping.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Thai-inspired
Nutrition
- Calories: 150