Thai Vegetables Spring Rolls
I haven’t posted here in a while but was inspired today to post this recipe. I am more active on Instagram @oliveoilandlemons so feel free to check my Insta account for recent recipes.
This little dish came today out of nowhere. I was in the mood for Asian flavours and decided to make some spring rolls. I didn’t have wrappers and didn’t feel like making them so made them with rice paper, which is done in Thai cuisine I believe.
We had them simply with Thai sweet chili sauce but I m offering another dip if you want to try.
Also, we learned to love spring rolls when we stayed in Australia a year or so ago. They were exceptionally good and one of the best were at Chin Chin restaurant in Melbourne. They serve rolls with crisp lettuce leaves to wrap them in, which was a revelation. It transforms the entire experience. Try it.
Thai vegetable spring rolls
Canola oil for frying
- Rice paper
8-10 rice paper rounds
4 cups boiling water
- Cooked Filling
2-3 tablespoons canola oil
1 shallot or small onion, small dice
1 lb mixed mushrooms. chopped
1 celery rib, small dice
1 hot red pepper or jalapeno, chopped
- Uncooked filling
1 carrot, cut in julienne strips, very thin
A handful cilantro leaves
2 oz rice vermicelli, softened, drained, dried with towels and cut up in smaller pieces
1 teaspoon each salt, pepper, sugar
1 tablespoon soy sauce
1 tablespoon vegetarian fish sauce
- Dipping sauce
1/4 cup sugar
1/2 cup water
4 tablespoons vegetarian fish sauce
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 garlic clove, grated
Hot red pepper or pepper flakes
- Saute onion, mushroom, celery and hot pepper in a skillet
until liquids evaporate and mushrooms are soft. Remove to a bowl.
- Add carrots, cilantro, vermicelli, salt, pepper, sugar, soy and fish sauce. Taste and adjust seasoning
- Dip rice paper in boiling water for 10-15 sec max and lay flat on a clean towel.
- Place enough filling on the edge of the rice paper and roll tightly, folding in the ends securely.
- Set on a plate and when ready with all of them leave uncovered for 20-30 min to dry a bit.
- Heat oil to 350F and fry the rolls, 2-3 at a time, separating them with a wooden spoon so they don’t stick together. Rice paper will blister and turn golden. Remove and drain on paper towels.
- Cut each in half on the diagonal and serve with lettuce leaves and dipping sauce.
- Dipping sauce
- Combine all ingredients and let marinate for 20-30 min before serving.