Easy To Make Thai Cocktail Spring Rolls
These Spring Rolls are super cute and delicious to serve at a party. You can also make a larger version using the same filling. Chicken and Shrimp are used in the filling, but you can make them using just Chicken or Shrimp if you prefer.
Ingredients
| Bean noodles | 75 Gram | |
| Shrimps | 250 Gram | |
| Ground chicken | 250 Gram | |
| Finely minced shallots | 1/2 Cup (8 tbs) | |
| Minced garlic | 2 Tablespoon | |
| Minced red thai chilies with seeds | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 , beaten | |
| Fish sauce | 3 Tablespoon | |
| White pepper | 1 Teaspoon | |
| Spring roll wrappers | 50 (50 | |
| Slurry | 1/2 Cup (8 tbs) (corn starch slurry) | |
| Oil | 2 Cup (32 tbs) (For deep frying) |
Directions
GETTING READY:
1. Soak the bean noodles in hot water for 5 or more minutes till they soften.
MAKING:
2. Drain the noodles and cut to 2 inch lengths using a scissor.
3. Shell and devein the shrimp and cut into small pieces.
4. Add the drained noodles to a bowl.
5. Add the chicken, shrimp, shallots, garlic, red chilli, sugar, salt, egg, fish sauce and white pepper and mix well.
6. Add the filling to a piping bag and pipe about an inch on the spring roll wrapper, roll, fold the sides in and roll again. Add a little corn starch slurry to moisten the edge to seal.
7. If making ahead, stack in a ziplock bag OR deepfry till crispy and golden brown on the outside and the filling is cooked on the inside.
SERVING:
8. Serve and enjoy!
Recipe Summary
