in

Thai Spring Rolls with Shrimp Filling

5 from 3 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Optional:

  • 200 g Minced chicken, fresh or frozen
  • 400 g Prawns, raw, peeled, head and tail, fresh or frozen
  • 80 g Unsalted butter
  • 4 g Chicken broth, Kraft bouillon
  • 1 tsp White pepper from the mill
  • 0,5 tsp Macis powder, alternatively nutmeg powder
  • 1 Knife point Cardamom powder
  • 1 Egg, size M
  • 4 medium sized Fresh cloves of garlic
  • 1 tbsp Aji-No-Moto (high purity glutamate)

For the vegetables:

  • 6 size Shiitake mushrooms, dried
  • 160 g Water
  • 3 g Chicken broth, Kraft bouillon
  • 100 g Mongoose seedlings, fresh
  • 1 small Carrot

Also:

  • 2 liter Fresh frying oil, preferably refined peanut oil
  • 2 liter Flour for the work surface

For the dips:

  • 6 tbsp Barbecue sauce, smoky
  • 6 tbsp Sweet-Sour-Spicy-Sambal Bangkok
  • 2 tbsp Balinese mango syrup ala Ayu

To garnish:

  • 2 tbsp Flowers and leaves

Instructions
 

  • Set aside 1,160 g whole prawns. Thaw wonton pastry casings in the packaging. Freeze the fresh minced chicken and 240 g of the fresh prawns. Use a meat grinder with a 3-hole disc and grind both.
  • Mix the mixed minced meat with the melted butter, the chicken stock, the pepper, the mace and powder and the cardamom powder, as well as the egg yolk, the squeezed garlic cloves and the optional glutamate until homogeneously into the sausage meat. Allow to mature covered in the refrigerator until ready to use.
  • For the mushrooms, bring the water to a boil and dissolve the chicken stock in it. Pour it over the mushrooms and leave to soak for 30 minutes. Wash a small carrot, cap at both ends, peel and slice / cut diagonally into approx. 3x3 mm thin sticks. Blanch in boiling water for 3 minutes. Wash the mongoose seedlings and pick out bad ones (brown ones). Strain and shake dry in the sieve, then pour the boiling water from the carrots in the sieve and rinse immediately with cold water.
  • Squeeze the chicken stock out of the mushrooms and keep it ready for the sauce. Cut the mushroom caps into thin strips. Discard the tough, hard stems. Whisk one tablespoon of the egg white with 2 tablespoons of water and a pinch of salt to make the egg white glue. Take the block with the 50 sheets of dough out of the package, peel off 1 sheet and lay it diagonally in front of you (see photo).
  • Spread 1 teaspoons of roasting meat on the lower half of the pastry sheet and cover with a shrimp, 4 strips of the shiitake mushrooms and the carrot and add a few mung seedlings (see photo).
  • Brush the edge of the pastry sheet with the egg white glue with a brush (see photo).
  • Fold the lower tip up over the filling. Then fold the left tip of the leaf over it to the right and press the edges firmly on. Make sure that the lower edge is exactly flush with the roll and that the side edge is perpendicular to it (see photo).
  • Fold the right tip of the sheet to the left in such a way that a kind of open envelope is created (see photo).
  • Moisten the top tip again with a little glue and roll the dough tightly upwards and the first spring roll is ready.
  • Continue until all the filling is used up. Heat the frying oil to 200 degrees.
  • In the meantime, mix 4 tablespoons of the "Sweet-Sour-Spicy-Sambal Bangkok" with 1 tablespoon of the BBQ sauce and 1 tablespoon of the "Balinese Mango Syrup ala Ayu" for the hot dip sauce. For the mild dip sauce, mix 1 tbsp of the "Sweet-Sour-Spicy-Sambal Bangkok" with 4 tbsp of the BBQ sauce and 1 tbsp of the "Balinese Mango Syrup ala Ayu".
  • Fry the spring rolls in portions of 6 until golden brown. Let dry on paper towels. Arrange on a platter, garnish and serve with the dip sauce.
  • Note URL for "Sweet-Sour-Spicy-Sambal Bangkok": Sweet-Sour-Spicy Dip Sauce "Bangkok" "Balinese Mango Syrup ala Ayu": Balinese Mango Syrup ala Ayu

tip

  • In order to produce the same spring rolls as possible, it is advisable to make a folding template (see photo).
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Salads: Warm Bread Salad with Tomatoes, Sheep Cheese and Balsamic Dressing

Cheese Bombs for Grilling