Description
These Thai-style crispy spring rolls are filled with a delicious mixture of glass noodles, pork (optional), shiitake mushrooms, cabbage, carrots, and cilantro. Perfectly crispy on the outside and flavorful on the inside, they make a fantastic appetizer or snack.
Ingredients
Units
Scale
For the Filling:
- 40 g (1.4 oz) dry glass noodles
- 120 g (4.2 oz) ground pork (optional)
- 3 teaspoons soy sauce, divided
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 4 cloves garlic, minced
- 3 medium dried shiitake mushrooms, soaked and chopped
- 1 1/2 cups finely shredded green cabbage
- 1 cup grated carrots
- 6 cilantro stems, finely chopped
- 1/2 – 1 teaspoon salt
- 1 tablespoon sugar
- 2–3 tablespoons water, as needed
For Assembly:
- 12–14 pieces of 8-inch spring roll wrappers, thawed
- 1 egg, beaten, for sealing the wrapper
- Oil for frying
Instructions
- Prepare the Filling: Soak glass noodles, mix pork with soy sauce. Cook garlic and peppers, add pork, mushrooms, noodles, cabbage, carrots, cilantro, sugar, salt, and soy sauce. Cook until done.
- Wrap the Spring Rolls: Cool the filling, peel the wrappers, beat the egg for sealing. Use ¼ cup of filling per roll and wrap according to instructions.
- Fry the Spring Rolls: Heat oil to 350°F, fry the spring rolls until golden brown, about 5 minutes. Drain on paper towels.
- Serve: Allow to cool slightly before serving. Enjoy with Thai sweet chili sauce if desired.
Notes
- Ensure the filling is cooled before wrapping to prevent the wrappers from becoming soggy.
- Separating the spring roll wrappers before wrapping makes the process smoother.
- Adjust salt levels according to taste preference.
Nutrition
- Serving Size: 1 spring roll
- Calories: 145
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
