|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A tasty Thai vegetarian spring roll recipe brimming with vegetables and flavor, this recipe is surprisingly easy to make. The rolls can also be made with baby shrimp and make a great appetizer or party food.
Get some help rolling from your children or guests and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than those you'll find in most restaurants.
- For the Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce (or vegetarian stir-fry sauce)
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 teaspoon sugar
- For the Eggrolls:
- 2 tablespoons oil (plus more for deep-frying)
- 3 cloves garlic (minced)
- 1 piece galangal (thumb-size, or ginger; grated)
- 2 green onions (sliced into matchsticks)
- 1 red chili (minced, or 1/2 to 1 teaspoon cayenne pepper)
- 1/2 cup cabbage (shredded or finely chopped)
- 4 to 6 shiitake mushrooms (cut into matchsticks)
- 1/2 cup tofu (medium to firm sliced into matchsticks; or 1/2 cup baby shrimp)
- 2 cups bean sprouts (approximately)
- 12 spring roll wrappers (thawed if frozen)
- 1/2 cup cilantro (fresh leaves, roughly chopped)
- 1/2 cup basil (fresh, roughly chopped)
Gather the ingredients.
In a small bowl, combine all of the ingredients for the stir-fry sauce. Mix to dissolve the sugar. Set aside.
In a wok or large frying pan, pour 2 tablespoons oil, and heat over medium-high heat. Add garlic, galangal (or ginger), green onion, and chili pepper. Stir-fry about 1 minute, or until fragrant.
Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the stir-fry sauce. Stir-fry 1 to 2 minutes, until the vegetables have softened.
Remove from the heat, and add bean sprouts, tossing to mix. Do a taste test for salt, adding a little more fish or soy sauce if it's not flavorful enough.
To assemble rolls, lay spring roll wrappers on a clean work surface. Using a slotted spoon to drain the liquid, place one heaping tablespoon of filling on each wrapper (large wrappers require more filling). Spread filling along the width of the wrapper: do this 2/3 of the way down, closer to you so there is room to roll it.
Sprinkle some of the fresh coriander and basil over the filling. Fold the left and right sides of wrapper over the filling. Lift the end nearest you and tuck it over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, pour about 1-inch of oil in a wok or deep-sided frying pan over medium-high heat. When the oil begins to form snake-like lines across the bottom of the pan, it means the oil is starting to heat up. To test if it's hot enough, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.
Using tongs, place spring rolls in the oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
Serve spring rolls while they're still hot with Thai sweet chili sauce.
- If you've not stir-fried before, the best tip for success is to add a little water (rather than oil) to the pan when it gets too dry.
- Also, skip the chili pepper or cayenne if you prefer very mild spring rolls.
- It's easy to make a quick alternative to the sweet chili sauce for dipping spring rolls. Mix 1/3 cup plum sauce with 3 tablespoons soy sauce. Add fresh cut red chili or dried crushed chili as desired.