The Best Thai Spring Rolls
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
20 spring rolls
- Serves:
- 10-12
ingredients
- 59.14 ml cooking oil
- 226.79 g ground turkey (optional)
- 118.29 ml onion, finely chopped
- 118.29 ml carrot, finely chopped
- 4.92 ml garlic salt
- 22.18 ml soy sauce
- 709.77 ml cabbage, finely sliced (I get pre packaged cole slaw mix (with only the cabbage)
- 236.59 ml bean sprouts
- 226.79 g package egg roll wraps
-
Sauce
- 236.59 ml sugar
- 118.29 ml red wine vinegar
- 59.14 ml water
- 9.85 ml garlic salt
- 29.58 ml ketchup
- 2.46 ml dried hot pepper (I use Cayenne)
directions
- Spring roll:.
- Heat oil in a fry pan or wok.
- Add next four ingredients until the meat is browned.
- Add soy sauce and the remaining ingredients.
- Let cool before wrapping in egg roll wrap.
- Read the back of the egg roll wrap package to learn how to properly roll them.
- Deep fry in 1 cup cooking oil until light brown.
- Drain on a paper towel to get rid of excess oil.
- Sauce:.
- Combine all ingredients in a sauce pan and bring to a boil.
- turn to low and let cook for 5 minutes.
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