Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Makes 12-15 spring rolls
- 3-4 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- 3 green onions, sliced lengthwise into matchsticks
- 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
- 1 chicken breast OR equivalent of pork, sliced into thin strips (vegetarians: substitute 1 cup firm tofu sliced into matchsticks)
- 1 Tbsp. soy sauce
- 1 carrot, grated or sliced into matchsticks
- 4-6 shiitake mushrooms, sliced into small pieces
- 1/2 to 1 cup shredded or finely chopped cabbage
- 2 to 3 cups beansprouts
- 1/2 cup fresh coriander, roughly chopped
- 2 Tbsp. canola, corn, or other vegetable oil, + more for deep-frying
- 1 pkg. spring roll wrappers, thawed if frozen
- STIR-FRY SAUCE:
- 2 Tbsp. soy sauce
- 1+1/2 Tbsp. fish sauce OR vegetarian stir-fry sauce*
- 1 Tbsp. lime juice
- 1 Tbsp. sherry or mirin
- 1/4 tsp. sugar
- 1/4 tsp. ground white pepper
- TO SERVE: Thai sweet chili sauce
- Toss prepared chicken, pork, or tofu in 1 Tbsp. soy sauce. Set aside to marinate.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 2 Tbsp. oil, then add garlic, galangal/ginger, green onion, and chili. Stir-fry 1 minute.
- Add marinated chicken/pork/tofu and stir-fry 2-3 minutes.
- Add the carrot, mushrooms, and cabbage along with the stir-fry sauce. Stir-fry 2 more minutes, until chicken/pork is opaque when sliced through and vegetables have softened but still retain most of their crispness.
- Remove from heat and add bean sprouts, mixing them in.
- Do a taste test for salt/flavor, adding 1 Tbsp. more fish or soy sauce if not salty/flavorful enough. If too salty, add another squeeze lime juice.
- To assemble rolls, place a spring roll wrapper on a clean working surface. Using a slotted spoon, place one heaping Tbsp. of the filling lengthwise across the wrapper, leaving 1 inch bare on either side (if using large wrappers, you will need more). Tips: Remember you will be tucking the bottom of the wrapper (side closest your body) over the filling, so it's better to position filling nearer to you rather than in the center. Also, try not to include too much of the liquid left in the bottom of your wok/pan - drier filling is better.
- Sprinkle some of the fresh coriander over the filling, and you're ready to roll. Fold the left and right ends over filling on either side, then lift up the bottom (nearest you) and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
- To fry spring rolls, place enough oil (to equal 1 inch deep) in a wok or deep-sided frying pan over medium-high heat (I like using a small frying pan for this, as I find it saves oil). When snake-like lines begin to form across the bottom of the pan, the oil should be nearly hot enough. To test it, dip in one corner of a spring roll. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
- Gently place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Use tongs to remove and set on papertowels or a clean tea towel to drain while you finish frying the rest. Serve with Thai sweet chili sauce , available in most supermarkets. Or make your own with my Thai Sweet Chili Sauce Recipe. ENJOY!
*For a vegetarian fish sauce substitute, I like Lee Kum Kee Vegetarian Stir-Fry Sauce.