Thai Spring Rolls (Cha Yor)

Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons ginger minced
• 6 ounces ground pork ground chicken or turkey is fine
• 1 small onion shredded
• 4.5 ounces carrot shredded (1 large carrot)
• 2.5 ounces fresh mushrooms (2-3 large ones)
• 2.5 ounces glass noodles rehydrated and chopped  (see below)
• 2 tablespoons oyster sauce
• 2 tablespoons dry sherry 
• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 15 sheets spring roll wrappers
• 3 tablespoons water
• 3 tablespoons flour
•  vegetable oil for deep frying 
• 1 or 2 eggs

Glass (or "cellophane") noodles are thin and as transparent as the name suggests. Healthier than wheat noodles, glass noodles are made from green beans, broad beans, and peas, which makes them gluten-free and a source of iron, calcium, and fiber. They are opaque (white) until soaked in water. Look for them at your local Asian store sold in dried bundles/packages (check ingredients to be sure they are "glass" noodles - look for bean or pea flour). Made with my savory sauce, these noodles are truly irresistible! (Includes instructions for vegetarians.)

 

Instructions

1. Combine the oyster sauce, dry sherry, cornstarch, soy sauce, white pepper and salt in a small bowl and whisk together.
2. Heat a large frying pan over medium high heat. Add the sesame oil and ginger and fry until fragrant. Add the ground pork and stir-fry, using the edge of a spatula to break up the meat into little crumbs.
3. When the meat is cooked, add the onion, carrot, celery, and shiitake mushrooms and continue stir-frying until the carrots are mostly cooked. Add the glass noodles and continue stir-frying until mostly cooked. Add the sauce and stir-fry until there is no liquid left. Let this mixture cool.
   
4. Make some glue by combing 3 tablespoons flour with 3 tablespoons water.
5. Peel the wrappers and spread them out as pictured with about 1/2" of the wrapper below showing. This makes it easy to paint glue on several wrappers at once. Spread the glue with a pastry bush along the top edges of the wrapper.
   
6. Place about 1/3 cup of the room temperature filling about 2 inches above the bottom corner of the wrapper.
   
7. Tightly roll the wrapper and filling half-way.
   
8. Fold the left edge over right up against the edge of the filling, then fold the right edge over. The trick here is to taper your fold slightly so that the open flap is a little narrower than the bottom of the roll as this will create a good seal and prevent flaps of dough that will invite oil into your roll. It should look a bit like an open envelope at this point.
   
9. Finish by continuing to roll until the flap seals itself against the roll.
10. Prepare a paper towel lined rack. Pour about 2" of vegetable oil into a heavy bottomed pot and heat to 320 degrees F.
11. Fry the springrolls a few at a time, being careful not to overcrowd the pot. Turn them over frequently so that they brown evenly. When they reach an even tan color, transfer the spring rolls to your rack and allow them to drain. Repeat with the rest of the spring rolls.
12. Serve with Sweet Chili Sauce.

Thai Sweet Chili Sauce

 

Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together, and you can find everything you need for it in your pantry or at your local supermarket. There are no added chemicals or unhealthy ingredients in this homemade version, so it's also healthier. Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Also wonderful as a marinade for grilling or as a dip for finger foods. Try it with grilled fish, chicken or chicken wings, shrimp, spring rolls, fresh rolls, etc... Enjoy!

Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: Makes 1/2 Cup of Sauce

Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together, and you can find everything you need for it in your pantry or at your local supermarket. There are no added chemicals or unhealthy ingredients in this homemade version, so it's also healthier. Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Also wonderful as a marinade for grilling or as a dip for finger foods. Try it with grilled fish, chicken or chicken wings, shrimp, spring rolls, fresh rolls, etc... Enjoy!

Ingredients:

• 1/2 cup rice vinegar (or substitute white vinegar)
• 1/2 cup + 2 Tbsp. white sugar
• 1/4 cup water
• 3 Tbsp. fish sauce
• 2 Tbsp. sherry (or cooking sherry)
• 3 cloves garlic, minced
• 1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)
• 1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water

Preparation:

1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
2. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).
3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
4. Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.
5. Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood. ENJOY!