thai spring rolls

Name: Thai Spring Rolls
Ingredients: ## FILLING; 1/2 cup(s) lean shredded pork or chicken; 1 cup(s) shredded cabbage; 1/2 cup(s) shredded carrots; 1/2 cup(s) shredded mushrooms; 1/2 cup(s) shredded onion; 1/2 cup(s) diced celery; ## GRAVY-MIX TOGETHER; 1 tablespoon(s) soy sauce; 1 tablespoon(s) corn starch; 1 tablespoon(s) water; 1 teaspoon(s) salt; 1/8 teaspoon(s) fresh ground black pepper; ## PASTE-MIX; 1 tablespoon(s) flour; 1 - egg white; ## SPRING ROLL WRAPPERS

(2 RATINGS)

105 Pinches

Laurie Musial

Manitowoc, WI

Updated on Jun 23, 2010

This is an authentic Thai recipe made by a Thai woman for my daughter's Culture Fair. I made them and they are DELICIOUS! A little putzy, but worth it!

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Ingredients

FILLING
1/2 cup lean shredded pork or chicken
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup shredded mushrooms
1/2 cup shredded onion
1/2 cup diced celery
GRAVY-MIX TOGETHER
1 tablespoon soy sauce
1 tablespoon corn starch
1 tablespoon water
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
PASTE-MIX
1 tablespoon flour
1 - egg white
SPRING ROLL WRAPPERS

How To Make thai spring rolls

Step 1

Stir fry all ingredients for filling with 2 T. oil for 5 minutes. Add gravy and cook 1 more minute. Cool and drain.

Step 2

Roll up filling with completely defrosted spring roll wrappers, uncooked side up. Seal end with paste.
Step 3

Deep fry (375*) in 2 inches oil. Drain on paper towel.
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