Crispy Thai Spring Rolls with Sweet Chili Dip
Shatteringly crispy spring roll wrappers encasing a savory filling of glass noodles, wood ear mushrooms, shredded vegetables, and seasoned pork, fried to a perfect golden crunch. Dipped in a tangy-sweet chili sauce, these are the irresistible Thai appetizer that effortlessly becomes a full lunch when served with jasmine rice.
Ingredients
- 20 spring roll wrappers (8-inch square)
- 6 oz ground pork
- 2 oz glass noodles (bean thread vermicelli), soaked and cut into 2-inch lengths
- 1/2 cup wood ear mushrooms, rehydrated and finely chopped
+ 11 more ingredients
Instructions
Soak the glass noodles in warm water for 10 minutes until soft. Drain well and cut into short lengths with scissors.
Soak the dried wood ear mushrooms in warm water for 15 minutes. Drain, trim any tough stems, and chop finely.
In a large bowl, combine the ground pork, glass noodles, mushrooms, cabbage, carrot, garlic, oyster sauce, soy sauce, sesame oil, and white pepper. Mix thoroughly with your hands until everything is evenly distributed.
Place one spring roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place 2 tablespoons of filling in a log shape across the lower third of the wrapper.
Fold the bottom corner up over the filling, then fold in both side corners tightly. Roll upward firmly, brushing the top corner with beaten egg to seal. Repeat with remaining wrappers.
Heat 2-3 inches of vegetable oil in a deep pot or wok to 325F. Working in batches of 4-5, fry the spring rolls for 5-6 minutes, turning occasionally, until golden brown and crispy all over.
Drain on a wire rack set over a sheet pan. Let rest for 2 minutes before serving.
Serve hot with sweet chili dipping sauce, fresh lettuce leaves, and mint.
Nutrition Estimate
Per serving • Estimated by Blinner AI