Spring Rolls ( Thai Cooking)

by Tarla Dalal

Spring Rolls stuffed with crunchy and colourful veggies, perfectly cooked noodles and flavour enhancers like green chillies and coriander, these Spring Rolls offer an ideal balance of flavour and texture.

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Sumptuous and mouth-watering Spring Rolls make a perfect starter for a Thai feast. Stuffed with crunchy and colourful veggies, perfectly cooked noodles and flavour enhancers like green chillies and coriander, these Spring Rolls offer an ideal balance of flavour and texture.
The use of garlic and coriander gives this snack an inimitable Thai character.

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Spring Rolls ( Thai Cooking) recipe - How to make Spring Rolls ( Thai Cooking)

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Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins 12Makes 12 pieces
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Ingredients

4 spring roll wrappers
oil for deep-frying

For The Filling
1 tsp oil
1/2 cup carrot juliennes
1 cup shredded spinach (palak) leaves
1/2 cup boiled and drained rice noodles
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
1 tsp soy sauce
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
salt and to taste

Method

For the filling

Heat the oil in a broad non-stick pan, add the carrots and sauté on a medium flame for 2 minutes.
Add the spinach, noodles, green chillies, garlic, soya sauce, coriander, salt and pepper, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.
Add the lemon juice, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide into 4 equal portions and keep aside.

How to proceed

Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Refer image 1.
Roll over the wrapper till ¾th. Refer step 2 and 3.
Fold over from both the sides one by one towards the centre. Refer image 4.
Finally roll it completely and seal the edge using little water.
Repeat steps 1 to 4 to make 3 more rolls.
Heat the oil in a deep non- stick kadhai and deep-fry, 2 rolls at a time, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and cut each roll into 3 equal pieces using a sharp knife.
Serve immediately.