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Spring Rolls and other Thai Recipes| Member | Message |
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Posted: Feb/25/2009 9:34 AM PST
I recently found this video on how to make spring rolls from scratch. I noticed that the same people have several other cooking videos. This recipe has a rating of 5 stars from over 150 people! Here is the link: http://www.youtube.com/watch?v=MhjeIfMGBCo I had never thought of looking on youtube for recipes, but was pleasantly surprised when I started searching around. |
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Posted: Feb/25/2009 11:36 AM PST
Thanks. I will look at it. I love spring rolls!! |
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Posted: Feb/25/2009 1:02 PM PST
Hey, wow ~ I never thought of looking on youtube for demos either. What a great idea!! I have a recipe for Pot Stickers that everyone asks me to make over & over & over. While not exactly Thai food, they are Asian and pretty tasty. I will post a link if anyone wants it. |
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Posted: Mar/21/2009 2:57 PM PST
lady DameMethod, I didn't go to the URL you posted. I'm still on dial-up.. it just takes too long! Does the web site show how to make the rice papers or the filling? I'm just too lazy to make the rice papers, since I can buy them dried at any chain grocery store..dipped in a little hot water, they get nice and limp in seconds. Just a bit tricky to scoop them out without tearing them. As for filling, I have my own version, using my new favorite peanut butter Thai sauce which is a recipe I got to go with grilled shrimp.The sauce is sooo good I use it in a lot of ways. Posted both on the thread PEANUT BUTTER and..I use that as dipping sauce. If the sauce is made ahead of time the rest isn't too hard to do. Here is the whole recipe. From what I have seen of your postings, you aren't afraid of a little work, so this shouldn't spook you. Short cuts are written in anyway. Give it a whirl and tell me what you think. Gimpy2 JUDY’S CHICKEN SPRING ROLLS -1 6 oz. can chicken broth -1 stick lemon grass -¼ tsp. sesame oil -small pinch 5 season spice -2 drops Sriracha hot sauce -4 to 6 boneless, skinless chicken thighs -finely chopped Romaine lettuce -1 skinned roasted red bell pepper -½ c. minced cilantro (coriander leaves) - ½ c. minced fresh mint leaves - 1 package of 8 ½ inch rice papers Peanut dipping sauce: -6 TBS. smooth peanut butter -1/3 c. dark brown sugar -3 TBS. seasoned rice vinegar -2 TBS. soy sauce (or Tempura) -2 tsp. sambal oelek -9 TBS. peach nectar, divided -3 peaches cut into 6 wedges -In a small pot, put the five first ingredients. Bring to a boil. -Gently slip in the chicken thighs. Return to the boil. -Lower heat and simmer until chicken is cooked through. -With a slotted spoon remove the chicken and set aside to cool. Julienne(cut in skinny strips) the cooled chicken. -Bring the liquids back to a boil and reduce to less than half. Discard the lemon grass. Use a little of this reduction to thin the peanut butter sauce. -Cut off the top and bottom of the pepper. Remove stem. -With a sharp knife remove seeds and filaments. -Under the broiler char the red bell pepper skin, turning with tongs till charred on all sides. -With tongs, put charred bell pepper into a small brown paper lunch bag. Crimp shut. -When pepper is cool rub off the blacked skin Julienne the pepper (If you’re not up for that, julienne a store bought bell pepper already roasted and peeled.) -Put all the ingredients for the peanut sauce in a container deep enough not to slosh (about like a cocktail shaker). With an immersion blender puree all until smooth and silky. If it is too thick, thin with the reduction from the chicken cooking juices. Pour the resulting sauce into a squeeze bottle. (A recycled mayonnaise squeeze bottle is excellent and doesn’t leak.) -In a large fry pan bring water to a boil. Slide in 1 rice paper round. As soon as the rice paper is limp,scoop it out with a spider (a round spatula with holes in it) and gently slide it on to a slightly greased serving plate. -About 1 ½ inch from the edge quickly put in 1 TBS. each of shredded chicken, lettuce and bell pepper. Add a pinch each of cilantro and mint. Don’t overfill. Spoon 1 tsp. sauce over all. Roll the rice paper forward 1 turn. Fold in the sides till they overlap. Continue rolling to the end. -Cover a serving platter with finely chopped crisp lettuce.Stack spring rolls on that so they won’t stick to the platter. Serve with the rest of the peanut sauce in a dipping bowl. |
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Posted: Mar/22/2009 6:46 AM PST
Sounds like a great recipe! Are you sure it's rice paper though? I have some rice paper and can't imagine frying or baking it. Sring rolls are light and flaky like guava pastries(pasteles de guayaba). The rice paper I have is a hard round sheet. You soak it in water for a few seconds and it becomes very soft and gummy. In the video, there is a young woman and her mother making thai spring rolls. They make the filling, roll it into spring roll "pastry sheets", and then make a sauce for dipping. I haven't tried it yet, but will update when I do. |
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Posted: Mar/23/2009 10:55 AM PST
Damemethod: "Are you sure it's rice paper though? I have some rice paper and can't imagine frying or baking it.The rice paper I have is a hard round sheet. You soak it in water for a few seconds and it becomes very soft and gummy." The rice paper is just as you said.. so I guess the problem is the definition of Spring Rolls. In my neck of the woods it is like a roll up of various greens and meats with the softened rice paper as the holder. All that needs cooking is already done and the Spring rolls are usually served cold, with a dipping sauce. "Spring rolls are light and flaky like guava pastries(pasteles de guayaba). In the video, there is a young woman and her mother making thai spring rolls. They make the filling, roll it into spring roll "pastry sheets", and then make a sauce for dipping. I haven't tried it yet, but will update when I do." And there is the source of the confusion, around here, what you describe above with the flaky pastry is called Imperial rolls ..to distinguish them from Chinese rolls. Sigh! I wish I had high speed so I could go see the web site! Gimpy2 |
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Posted: Mar/28/2009 9:27 PM PST
No you can't fry the round rice paper wrappers. Made that mistake myself. When you go to the Asian market, the spring roll wraps will be next to the egg roll wraps. It's a thinner sheet of dough that fries up smooth and shatteringly crispy, where egg roll sheets are thicker and bubble up a bit when they fry. I believe the difference is that.... the egg roll sheets are made with egg in the dough. I've never heard of Imperial rolls - guess that's a fried spring roll where you are, Gimp. Here, we call both the little crisp fried ones AND the soft Vietnamese veggie and herb and meat served cold with dip ones spring rolls. How confusing. |
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