Spring rolls (Thai style)
 
Prep time
Cook time
Total time
 
They are often filled with various vegetables or with vegetables and meat (fish, shrimp, chicken, etc.), especially with chicken and shrimp more often. I have the great fortune to work with people born in Thailand and, when we had a party, they brought these wonderful rolls. So the recipe and this link (http://www.steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html) will better clarify how they are folded and the technical training, I did not exactly respect the ingredients there, but I improvised with mushrooms instead of cabbage. They came out delightful!
Author:
Recipe type: Appetiser
Cuisine: Thailand
Serves: 20
Ingredients
  • 50 spring roll wrappers, defrosted
  • 1 can sliced ​​mushrooms
  • 400 gr chicken or turkey
  • 2 cloves of garlic finely chopped
  • 1 teaspoon soy sauce (low sodium)
  • pepper and salt to taste
  • ½ red pepper and ½ green bell pepper (for color)
  • 2 medium carrots finely grated
  • 1 medium onion
  • 1 teaspoon rice wine (or white wine)
  • 1 teaspoon food starch and ½ cup water (to stick the rolls)
  • 2 tablespoons oil
  • oil for frying (deep fry)
Instructions
  1. Before you prepare the veggies and meat , take out from the freezer the wrappers, 2 hrs ahead of time.
  2. It thaws at least 1 hour before. In the original recipe says that thaws in 30 minutes, but to me it didn't happen so :-).
  3. Once they thaw, remove them from the bag and cover them well with a clean kitchen towel.
  4. Prepare stuffing like this:
  5. Grind the chicken meat in the food processor or buy it already minced,very fine.
  6. Put a tablespoon of oil in skillet (of 2 tablespoons) and cook meat with a pinch of salt until white and tender.
  7. When ready, take it out of the pan and put it aside in a bowl.
  8. In the same skillet will prepare the vegetables.
  9. Chop mushrooms very fine then drain them well.
  10. Slices pepper very thin, the onion and carrot as well. Use a food processor for better results!
  11. heat the other tbsp. of oil and cook the veggies until they are softened. Add the wine, pepper and soy sauce and stir until all the juice has evaporated.
  12. Remove vegetables from pan and mix them with the meat. taste them one more time then you can start rolling them and prepare for frying. (I used a deep fryer but you can use a wok or skillet)
  13. Carefully remove each wrapper (wich is very thin but elastic), do not push your fingers too hard int hem that could break them. Pull them with the whole hand grasping easy. After you have removed the first sheet, cover them back with the towel and keep covered every time you remove one,or it dries out.
  14. Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.
  15. Heat the oil well and cook approx. 8-10 rolls once (carefully, do not overload the pan, if you do not fit that, fry less)
  16. Cook until slightly browned, remove and drain on a paper towel for excess oil.
  17. You can make a chilly dipping sauce, the Asians loves that! I do not have a recipe here but I am sure you will find one if you really like eating hot!
  18. Enjoy ;-) !
Recipe by gabriela cuisine at http://gabrielacuisine.ro/spring-rolls-thai/