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Thai Fresh Spring Rolls

November 12, 2016

From the cochina de Erin, she made these spring rolls twice and both times delicious!  Once was a potluck item which was a great idea with them being hand held servings and different than the standard potluck items and the other time was for her WDC

Difficulty: I haven’t made them yet, but I’m going to at least assign them a medium level.
Prep Time: 45 min
Cook Time: 15 min
Total Time: 1 hr
Yield: dozen?
Taste: Great!



1 lb Fresh thick rice noodle or rice pastry
5 cloves garlic finely chopped
2 shallots finely chopped
2 oz tofu, cut in small cube
8 oz minced chicken
Fresh vegetables: lettuce, cilantro, cucumber, carrot slice, mint
2 tbsp cooking oil (Sesame)

1 tsp palm sugar
2 tsp soy sauce
1 tsp fish sauce
1 tbsp oyster sauce

Dipping Sauce Options:

Peanut sauce or Thai soy sauce mixture


1) Heat the cooking oil in wok then add garlic, shallot, chicken and tofu. Stir until chicken is cooked.

2) Mix well with the Seasoning ingredients.

3) Place rice noodle on cutting board then place pieces of fresh vegetables on to the noodle sheet, add filling and wrap it.

4) Serve with spicy seafood or peanut sauce.

Source: Cocina de Erin


From → Appetizer, Side Dish

One Comment

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  1. Erin’s Asian WDC | Elements of Wood

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