I have always been a massive fan of spring rolls, but I do find they are really hit and miss. One of the most disappointing feelings is when you buy a spring roll and bite into it to discover there is next to nothing inside. The perfect spring roll has enough substance on the inside to make it feel somewhat filling, and a pastry layer on the outside that is crunchy and crisp – but not too greasy.
When I did a cooking class (Sammy’s Organic Thai Cooking School) in Chiang Mai I was excited to see that spring rolls were on the menu. The cooking class was great, I would highly recommend it – and Sammy himself (the teacher) was fantastic. The spring recipe below is the one that we got given at the course – and its incredible how easy it is to actually make spring rolls.
One key thing to note is that a good pastry is crucial (not to be confused with the pastry used for rice paper rolls) – if you have access to an Asian grocery they will probably have better ones, although most supermarkets tend to stock at least one variety nowadays (check the frozen section). The other important part is how you fry them. It is possible to shallow fry them (I try to avoid deep frying wherever possible) but just make sure you have an oil that is suitable for frying – I tend to opt for canola or sunflower when possible.
- 1/4 c vermicelli noodles
- 1/4 c grated carrot
- 1/4 c sliced cabbage
- 1/4 c bean sprouts
- 4 spring roll wrappers
- 1/4 t pepper
- 2 t light soy sauce
- 1 t sugar
- 1 beaten egg
- Saute all of the vegetables in the soy sauce, sugar and pepper.
- Add the cooked noodles, and allow the mixture to cool.
- Place 1/4 c worth of mixture onto the spring roll pastry.
- Roll up the sides and use the beaten egg to seal the edges.
- Serve with sweet chilli or a dipping sauce of your choice.