My mom did not just hand me her recipes. Believe me, I worked to earn those recipes. Growing up I would ask her to teach me how to make this and that and she wouldn’t do it. Phase 1 of learning her recipes started when I came home during college. She would guide me and I would observe as she threw various spices into the dishes. If I turned my head for a split second I might have missed her taking out a bottle of mushroom sauce and dumping a tablespoon or two in the pot. Years after phase 1, I graduated college and began cooking more. I would send her pictures of all the stuff I made. She would comment on how much I was cooking. That was phase 2.
Over time, that deemed me worthy of her recipes. Years later I asked her for her spring roll recipe, and to my surprise she typed up the whole thing. I had officially entered phase 3 folks. My mom was willing to give me recipes without me being there to watch her techniques.
If there’s anything I accomplish in life, it’s this.
Ingredients Notes
I use 5″ spring roll wrappers. You can also use the 8″ wrappers. I go for the smaller wrappers because I like the cute bite sized spring rolls. I like the Ty brand (don’t worry it’s not that expensive at an Asian grocery store).
Some Prep Notes:
After you cook the filling, spread it out on a baking sheet so it cools more quickly. Do not wrap when the filling is still hot. Steam will build up inside and the wrappers may tear.
When Folding
Keep the wrappers in a bowl or dish and cover with a damp cloth or paper towel. This will prevent the wrappers from drying out. You’ll have to play around to determine how much filling you need. I’m so sorry I don’t have a folding video! Rest assured there are a million videos out there on how to fold spring rolls. I linked one in the recipe.
I serve it with sweet chili sauce.
Thai Spring Rolls
Ingredients
- 1 pack of spring roll wrappers
- 7 oz vermicelli noodles
- 2 tablespoons vegetable oil, divided
- 1/2 lb ground chicken
- 1 cup shredded green cabbage (about 1/4 head)
- 1 cup shredded carrots (about 1-2 carrots)
- 1 tsp white pepper powder
- 1 tsp garlic powder
- 1/2 cube bouillon cubes, crushed*
For Wrapping
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Place spring roll wrappers on counter for half an hour to thaw. Place in fridge until ready to use.
- Using a food processor*, shred the cabbage and carrots.
- Whisk the crushed bouillon cube with 2 tablespoons of warm water. Set aside.
- Heat 1 tablespoon of oil in a wok on medium heat. Saute the ground chicken until cooked, about 4 minutes. Remove from wok.
- Add another 1 tablespoon of oil. Saute the carrots and cabbage for about 4 minutes. Add the white pepper powder, garlic powder, and dissolved bouillon cubes. Toss a few times. Add the vermicelli, sauteing for a few more minutes, or until noodles start to soften. Add the cooked chicken. Keep tossing to combine.
- Taste. Add another half bouillon cube if necessary.
- Turn the filling onto a baking sheet. Let cool for about half an hour.
- Remove the spring roll wrappers from the package. Place in a container and cover with a wet cloth or paper towel.
- Whisk the water and cornstarch together.
- Scoop about 1-1.5 tablespoons of filling onto your spring roll wrapper. Wrap the spring rolls (sorry I don't have better pictures, just watch this video).
- Seal the spring rolls with the cornstarch slurry.
- Immediately freeze the spring rolls if not cooking right away. Cook straight from the freezer. Do not thaw.
- To cook, heat oil in a wok to 350 F. Gently add spring rolls and deep fry for about 3 minutes, or until golden brown.
- Serve with sweet and sour chili sauce.