Being low in both calories and fat, and naturally gluten-free, spring roll is one of the most favorite foods in Thailand and even other countries in East Asia, South Asia and Southeast Asia.
Spring rolls can be served at any time of the day and tantalize the taste buds of anyone taking it, from kids to adults, healthy eaters to vegetarians.
In this article, we’re writing about its recipe and dipping sauce that you can definitely try right at your kitchen.
1. Recipes
In Thailand, spring rolls are commonly made in two ways, keeping them fresh or frying until crispy, and filled with different meats, including shrimp, pork, beef, chicken, or even vegetables.
1. Fresh spring roll
Fresh spring rolls are among top healthy dishes of Thai cuisine. The reasons are simple: low in calories, rich in proteins (meat) and vitamins (vegetables and herbs), and easy for the system to digest. Here are ingredients and instructions of making this tasty dish.
Ingredients for 12 pieces:
- 12 spring roll wrappers
- 1 to 2 cups Vermicelli noodles (cooked and run through with cold water, drained)
- 12 medium shrimps (cooked and shelled)
- 1 to 2 cups bean sprouts
- ½ cup fresh Thai basil (roughly chopped)
- ½ cup fresh coriander (roughly chopped)
- ¼ cup carrot (shredded)
- 1 cup cucumber (peeled, chopped)
- 3 to 4 spring onions (cut into matchstick pieces)
- Fried tofu or chicken (vegetarian diet, optional)
Instructions:
- Gather the ingredients
- Soak a wrapper in water for 15 seconds, drain and lay out on a plate
- Place ingredients at the middle of wrapper, herbs on top. Make sure to add a proper amount and the filling is kept tightly as you roll.
To prevent spring rolls from being stick to each other, you should place them separately. And, if you don’t enjoy them right away, you may store in an air-tight container in the fridge for less than 3 days use.
2. Fried spring roll
Crispy spring roll has more ingredients than the fresh one, then, the time of making is also longer. It ends up with having more protein and tasting better, thereby, preferred by those who want to fully enjoy its taste.
Ingredients for 12 pieces:
- 12 spring roll wrappers
- 40g glass noodles (soaked in water, drain and cut into short pieces)
- 120g ground pork
- 3 tsp soy sauce (divided)
- ¼ tsp black peppercorns (ground)
- 3-4 dried shiitake mushrooms (soaked in water, chopped)
- 1to 1 1/2 cups cabbage (shredded)
- 1 cup carrot (shredded)
- 1 cup cilantro (chopped)
- 1 egg (separated)
- ½ to1 tsp salt, 1 tbsp sugar, 2-3 tbsp water
- 2 cups oil for frying
Instruction:
- Put ground pork in a large bowl, add 1 tsp of soy sauce then mix well.
- Add noodles, carrots, cabbage, onions, mushroom, cilantro and egg yolk, black pepper and soy sauce. Mix well.
- Soak a wrapper in water for 15 seconds, drain and lay out on a plate
- Add 2 tsp of filling on wrapper and roll tightly
- Seal the wrapper with egg white
- Heat oil in medium heat. When it’s ready, add rolls and fry until they turn golden brown.
These are a fancy appetizer when served a few minutes after frying. If you store them in refrigerator, don’t forget to warm up in the oven for a few minutes before eating.
2. Dipping sauce
Spring rolls are incomplete without paired with dipping sauces that offer four main seasonings: sour, spicy, salty and sweet. These are also served with various kinds of simmered and grilled foods.
1. Peanut sauce
Peanut sauce itself is a feature of Thai cuisine. Served with spring rolls, this sauce allows the food to offer its best taste. It is a delicious mix of a variety of ingredients, including peanut butter, coconut milk, soy sauce, fish sauce, hot sauce, fresh limejuice, fresh ginger root, garlic and peanuts.
It’s super simple to make this sauce: put all ingredients in a bowl and whisk together until blended. Worth trying, right?
2. Fish sauce
The second popular sauce of Thai spring rolls is fish sauce that is also popular in Vietnam. All ingredients you need to make it are: fish sauce, red pepper, garlic, fresh lime juice or vinegar, sugar, salt and a bowl of water.
3. Green curry sauce
Many Thais also eat spring rolls with green curry sauce made of green curry paste, vegetable oil, garlic, lime juice, sugar and coconut milk. It is sometimes added some kaffir lime leaves for a better taste.
4. Sweet chili sauce
Other commonly used sauce is sweet chili sauce. It is made of peppers, garlic, sugar, vinegar, salt and water that are blended and simmered in low heat until sugar is completely dissolved.
To get the sauce thickened, they add a mixture of cornstarch and water in the pot and simmer for a few minutes longer.
5. Tamarind sauce
Spring roll is also accompanied by tamarind sauce. Like sweet chili sauce, it’s made by blending its ingredients: tamarind paste, sugar, peanut, soy sauce, fish sauce, garlic and a cup of water. Then, pour it in a pot, simmer. Add some cornstarch and stir well until it thickens.
Spring rolls are not only healthy but they are also delicious, especially paired with tasty dipping sauces. It’s the main reason why they are among “must-eat” foods when travelling to Thailand. So, why don’t you taste them once?
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