Thai Spring Rolls From Quick & Easy Thai Recipes

Name: Thai Spring Rolls From Quick & Easy Thai Recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Sauce; 1 cup tamarind puree (page 32); 5 dried chilies, soaked; 3 shallots; 1 tablespoon soy sauce; 1/2 cup jaggery, palm sugar or 1/2 cup light brown sugar; 7 garlic cloves; 1 tablespoon fermented soybeans (page 10); For the Spring Rolls; 1 tablespoon vegetable oil; 1 cup shredded jicama; 2 tablespoons oyster sauce; 20 spring roll wrappers, sheets; 2 cups shredded lettuce; 2 cups boiled bean sprouts; 1 cup crispy pork rind, coarsely chopped; 2 tablespoons fried shallots (page 34); 4 oz/ 100 grams roasted pork, thinly sliced; 20 cooked shrimp, halved lengthwise (prawns)

Servings: persons

For the Sauce
1 cup tamarind puree (page 32)
5 dried chilies, soaked
3 shallots
1 tablespoon soy sauce
1/2 cup jaggery, palm sugar or 1/2 cup light brown sugar
7 garlic cloves
1 tablespoon fermented soybeans (page 10)
For the Spring Rolls
1 tablespoon vegetable oil
1 cup shredded jicama
2 tablespoons oyster sauce
20 spring roll wrappers, sheets
2 cups shredded lettuce
2 cups boiled bean sprouts
1 cup crispy pork rind, coarsely chopped
2 tablespoons fried shallots (page 34)
4 oz/ 100 grams roasted pork, thinly sliced
20 cooked shrimp, halved lengthwise (prawns)

1
To Make the Sauce:
2
Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
3
To Make the Spring Rolls:
4
Heat the oil in a wok over medium head. Add the jicama and oyster sauce and saute for 30 seconds. Remove from the heat and set aside to cool.
5
Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
6
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.

2351

kcal

Calories

146

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Sauce, 1 cup tamarind puree (page 32), 5 dried chilies, soaked, 3 shallots, and more.

Yes, Thai Spring Rolls From Quick & Easy Thai Recipes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!