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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.6
  • Total Fat: 9.2 g
  • Cholesterol: 49.1 mg
  • Sodium: 377.3 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Authentic Thai Spring Rolls calories by ingredient
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Authentic Thai Spring Rolls

Submitted by: BODYJOY6

Introduction

I took a cooking course at the Thai Cottage Home Cooking School to get a taste of the local cuisine, and these were absolutely to die for. While I could never hope to make the rich, aromatic dishes to the perfection of the Thai people, I can at least share the love! Try it--spring rolls, in moderation, can be a tasty, lovely treat.

*It can be modified for vegetarians, as well.
I took a cooking course at the Thai Cottage Home Cooking School to get a taste of the local cuisine, and these were absolutely to die for. While I could never hope to make the rich, aromatic dishes to the perfection of the Thai people, I can at least share the love! Try it--spring rolls, in moderation, can be a tasty, lovely treat.

*It can be modified for vegetarians, as well.

Number of Servings: 4

Ingredients

    30 g soaked glass noodles, cut into 6 cm lengths
    30 g minced tofu
    20 g Chinese chives, cut into 3 cm length
    20 g bean sprouts
    1 tbsp minced garlic
    2 tbsp cooking oil
    1 tbsp oyster sauce (veg.: mushroom sauce)
    1/2 tbsp fish sauce
    .5-1 tsp sugar
    2 tbsp water
    1 beaten egg
    4 pieces spring roll wrappers (12 pieces if making small spring rolls)

Tips

*This is not a copyrighted recipe, but this recipe comes from the Thai Cottage Home Cooking School in Ao Nang, Krabi, Thailand.


Directions

1. Fry garlic until fragrant. Add minced tofu, stir until cooked.
2. Add water and season with oyster sauce, fish sauce, sugar, and mix well.
3. Add vegetables and glass noodles. Stir until it's finished.
4. Prepare 4 pieces of spring roll wrappers (or 12) and 1 beaten egg
5. Place 1 tbsp of filling on a spring roll wrapper. Fold the sheet over the filling, about a half of a turn; fold in the ends, then roll up tightly, sealing the sheet closed with the beaten egg.
6. Fry in plenty of oil over medium heat until golden brown.

Serving Size: Makes 12 small spring rolls, or 4 large spring rolls, depending on the size of you wrappers.

Number of Servings: 4

Recipe submitted by SparkPeople user BODYJOY6.






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