Thai Egg Roll
Cook Time
30-35 Min
Level
Medium
Yield
6-8 persons
this is a crunchy-munchy delicious and super-easy egg roll recipe to make. An excellent appetizer. Just pair with a Thai salad or noodle dish.
Ingredients for Thai Egg Roll:
- 5-6 fresh shiitake mushrooms, finely sliced and chopped
- 1 cup Chinese cabbage OR regular "white" cabbage, sliced
- 3 spring (green) onions, sliced
- 1-2 eggs
- 3 cups fresh bean sprouts
- 1 package egg roll wrappers (look for them in the freezer section of your local Asian/Chinese food store)
- 1 tbsp oil for stir-frying, + approx. 1 cup canola or other oil for frying
- 1/4 cup white wine or sherry for stir-frying (or use cooking wine/sherry)
- 3 cloves garlic
- 1 red or green chili, minced (omit for mild egg rolls)
- Stir-Fry Sauce:
- 2 tbsp fish sauce OR vegetarian fish sauce or substitute soya sauce
- 1 tbsp soya sauce
- 1 tbsp lime juice
Method to prepare Thai Egg Roll:
- Remove egg roll wrappers from freezer and allow to thaw while you prepare the filling.
- Mix all stir-fry sauce ingredients together in a cup. Keep aside.
- Heat a frying pan over medium-high flame. Pour oil around the pan, then add garlic and chilli. Stir-fry.
- Add the mushrooms plus 1 tbsp. wine or cooking wine. Stir-fry 1-2 minutes until mushrooms have softened.
- Add the cabbage and spring onions, continuing to stir-fry until cabbage has softened slightly.
- Push ingredients to the side of your frying pan. Break the eggs in the centre, then quickly stir. When cooked, mix it up with the other ingredients.
- Add the bean sprouts and stir-fry sauce. Stir-fry allowing the bean sprouts to stay crisp.
- Remove from heat and do a taste-test.
- Peel 3-6 egg roll wrappers at one time from the package and place on a clean, dry surface.
- Fold the sides of the wrapper over the filling, then roll up from the bottom.
- Continue rolling.
- Place 1 cup oil in a small frying pan over high heat.
- Dip a corner of one egg roll into the oil and cook for 1 minute or until golden brown.
- Place cooked egg rolls on a clean cloth or paper towel to drain.
- Serve hot with Thai Sweet Chilli Sauce.
