Thai Lemongrass Mushroom Spring Rolls
Spring rolls are a very popular street food in Thailand. For this recipe, I will stick with traditional ingredients like taro, lemongrass, and Thai basil to create a unique twist on spring rolls.
Can you say crispy, light, flavorful, and tasty?
Ingredients
Filling
20 large spring roll wrappers
1/4 lb taro root, peeled and shredded thinly
3.5 Oz bean thread (cellophane/glass) noodles
3 garlic cloves, minced
1 tsp black peppercorns
2 cilantro stems n leaves, chopped
1 tbsp vegetable oil
1 c mushroom, chopped
1/4 c lemongrass, minced
1 c grated carrot
1 c cabbage, finely sliced
2 tbsp golden mountain sauce
Spring roll glue
3 tbsp plain flour (all-purpose flour)
3 tbsp water
Sauce
2 tbsp golden mountain sauce
1/4 c sugar
1/3 c water
2 tbsp lime juice - - freshly squeezed, about half a lime
2 tsp rice wine vin
1 clove garlic, finely diced
1 small Thai chili pepper - - finely diced
1 tbsp shredded carrot
1 tbsp chili garlic sauce
Garnishes
Thai basil
Lettuce
Chili
Cilantro
Preparation
For the filling
1. Soak noodles in warm water for 5 minutes to soften. Drain, then use scissors or a knife to cut noodles into short lengths. Use a mortar and pestle to pound the garlic, peppercorns, and coriander to a fine paste.
2. Heat vegetable oil in a pan over medium heat. Add the garlic and lemongrass paste and cook for about a minute. Add the mushroom and cook until just cooked through. Then add the noodles, carrot, taro, cabbage, and golden mountain sauce.
4. Cook for about 3 minutes or until vegetables have softened. Taste and season with more fish sauce if needed. Set aside to cool completely.
5. Make the spring roll glue by mixing the flour and water together to form a thick paste.
6. Place about a heaped tablespoon of filling onto a wrapper. Fold like an envelope and roll up, sealing with the spring roll glue. Repeat with the remaining filling and wrappers.
7. Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, cook spring rolls in batches for 3-4 minutes or until golden brown. Remove and drain. Serve with the dipping sauce.
For Sauce
1. Set the shredded carrots aside. Add the remaining ingredients to a bowl and mix them together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.
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