Google+ Spices in the Cookie Jar: Thai spring rolls


Friday, January 11, 2013

Thai spring rolls

I love spring rolls, who doesn't, right? They are very popular not just in Asian countries but world wide and enjoyed by young and old alike. They are served as appetizers or finger food rolled into small golden cylinders filled with meat and crisp veggies and deep-fried. I cannot get enough of these small fried goodness and terribly miss the ones my mom makes :(. I used to devour them as soon as they were out of the oil and have burned my tongue out of greed countless times :P. The spring roll filling my mom makes is a bit different than the one I am sharing today. I had these Thai spring rolls from a small takeout place in Caulfield and tried recreating it at home. I don't use cabbage in this version instead I serve it with iceberg lettuce to give that extra crunch... but it's up to you in the end what goes in your spring rolls :) 
So let's get rolling....

  • Chicken thigh fillet - 600 g  
  • Soy sauce - 2 tbsp
  • Cardamom - 1
  • Clove - 1
  • Cinnamon - 1" long piece 
  • Star anise - 1 optional
  • Rice Vinegar - 2 tsp
  • Ginger garlic paste - 1 tsp each 
  • Pepper - 1 tsp
  • Salt to taste
In a pressure cooker mix the above ingredients and cook for 1 whistle.
Take off flame and let it cool before opening the lid.
Drain the chicken pieces and shred it roughly.
Reserve the stock.

For filling: 
  • Shallots - 15 finely chopped
  • Carrots - 1 big julienned
  • Dry mushrooms - 12 chopped into small cubes (re-hydrated as per packet instructions)
  • Glass noodles - 1 ball broken (soaked according to packet instructions) 
  • Chinese 5 spice or all spice pdr - 1 tsp
  • MSG - 1/4 tsp optional
  • Oyster sauce - 1 tsp
  • Fish sauce - 1 tsp
  • Spring roll wrappers - 1 packet
  • Oil as required 


  • In a wok or pan heat 1 tbsp oil and fry the shallots till transparent. 
  • Add the carrots and mushrooms and mix well for 5 mins.
  • Next pop in the shredded chicken and stir till everything is coated well.
  • Pour the reserved stock at this stage and cook on high heat till the water evaporates.
  • Add the glass noodles to this and mix well. 
  • Mix the MSG, oyster sauce, fish sauce & all spice on high flame for a minute.
  • Adjust salt and pepper if required.
  • Take off flame and let it cool.Place a spring roll wrapper on the work surface 
  • with a corner at the top (cover remaining wrappers with a damp tea towel). 
  • Spoon 1-2 tbsp (depending on the wrapper size) of the chicken mixture across center.

  • Brush edges lightly with water, fold bottom of wrapper over filling, fold in sides, then roll to enclose. 
  • Repeat with remaining spring roll wrappers and filling.
  • Heat oil in a wok or deep bottom pan and make sure the oil is hot enough before frying the spring rolls in batches, for 3 to 4 minutes or until golden. 
  • Transfer & drain on paper towels using a slotted spoon.
  • Serve with chilly mayo sauce and iceberg lettuce.