Crunchy Siam Spring Rolls

Name: Crunchy Siam Spring Rolls
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: Serves 4 as an appetizer or snack
Cuisine: Thai
Ingredients: 2 tablespoons finely chopped yellow onion; Oil for frying; ¾ cup (185 ml) homemade Sweet Thai Chili Sauce or store-bought for dipping; Eight 8½ in (21.5 cm) round rice paper wrappers; 4 dried black mushrooms; 1 oz (25 g) dried glass noodles; 1 small carrot, finely grated; 1 garlic clove, minced; ½ tablespoon fish sauce (nam pla); 1 egg, lightly beaten; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; ½ lb (250 g) pork

Preparation info

Serves
4
as an appetizer or snack

Difficulty
Easy
Ready in
50 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Thais love to snack. In Thailand, often only one main meal is eaten each day, the rest of the day is filled with small snacks from different street vendors. These crunchy spring rolls are a Thai street food favorite and are sure to become a favorite of your family’s as well.

Ingredients

1 oz (25 g) dried glass noodles
4 dried black mushrooms

Asia
Thailand
Starter
Snack
Spring
South East Asia

Method

Bring a saucepan of water to a boil. Remove from the heat. Immerse the noodles in hot water; let stand for 3–5 minutes stirring occasionally. Soak until noodles are soft, yet firm. Drain well and rinse. Cut the noodles into 1 inch (2.5 cm) lengths.
Soak the mushrooms in a medium bowl of hot water for 30 minutes. Drain and squeeze the water from the mushrooms th