Products used in this recipe
Thai Vegetable Spring Roll
Yield: 9 Servings (10 oz.)
Yield: 9 Servings (10 oz.)
An all-time Thai favorite—crispy spring rolls filled with tender ground pork, mushrooms and vegetables. Serve with a sweet chili sauce for dipping.
Step 1: Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Sesame or peanut oil | 2 oz. | |
| Garlic, chopped | 1/2 oz. | |
| Pork, ground | 16 oz. | |
| Fish sauce | 4 fl. oz. | |
| Soy sauce | 4 fl. oz. | |
| Red curry paste | 2 tsp. | |
| Brown sugar | 2 tsp. | |
| Shitake mushrooms, dried | 1 oz. | |
| Simplot Simple Goodness™ Classic Vegetables Oriental Vegetable Blend | 32 oz. | |
| Black pepper, ground | 2 tsp. | |
| Dried shrimp, chopped (optional) | 1 oz. |
Step 2: Wrappers and Sauce
| Ingredient | Weight | Measure |
|---|---|---|
| Spring roll sheets, approx. 10-inch square | 27 count | |
| Chili garlic sauce, prepared | 36 oz. |
Preparation Instructions:
- Step 1
- Preheat fryer to 350˚F. In a large skillet, sauté the garlic in the oil over medium-high heat for 1-2 minutes. Add the ground pork and cook thoroughly making small crumbles. When the pork is cooked, add the remaining filling ingredients to the skillet and simmer for 10-12 minutes until excess liquid has been reduced. Remove from heat and allow filling to cool slightly.
- Step 2
- For each roll, place one spring roll sheet at an angle, on a clean dry work area. Place 2 oz. of filling in the nearest corner. Brush the remaining three sides with water. Fold the wrapper over the filling and roll like a burrito as tightly as possible, seal with additional water if needed. Spring rolls may now be held, refrigerated or frozen, until time of service.
- Step 3
- To prepare an order, place 3 spring rolls in 350˚F fryer for 4-6 minutes or until golden brown on all sides. Remove from fryer and allow to drain. Serve with 4 oz. of chili garlic sauce.
