Ok today we fulfilled your request for thai Spring Rolls and a thai sweet chilli sauce to go with it. Also a method to air fry is also demonstrated #HappyCookingToYou #FoodFusion #ThaiRolls #ThaiRecipes #RamadanRecipes
Ingredients:
Thai Spring Rolls:
-Rice vermicelli/Glass vermicelli 1 Cup
-Hot water as required
-Cooking oil 2-3 tbs
-Adrak (Ginger) crushed ½ tbs
-Lehsan (Garlic) crushed 1 tbs
-Chicken qeema (Mince) 350g
-Kali mirch (Black pepper) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Safed mirch powder (White pepper powder) ½ tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-Gajar (Carrots) julienne 1 Cup
-Band gobhi (Cabbage) shredded 1 & ½ Cup
-Hara pyaz (Spring onion) leaves chopped ½ Cup
-Fish sauce 2 tbs substitute: Soy sauce 3 tbs
-Sugar 1 tsp
-Maida (All-purpose flour) 3 tbs
-Water ¼ Cup
-Roll sheets/Manda patti as required
-Cooking oil for frying
-Non-stick spray
Thai Sweet Chilli & Orange Sauce:
-Thai red chillies 3-4
-Lehsan (Garlic) cloves 3-4
-Water 1 & ½ Cup
-Sugar 5 tbs
-Namak (Salt) ¼ tsp or to taste
-Lal mirch (Red chilli) crushed 1 tsp
-Fish sauce 1 tbs
-Cornflour 1 tbs or a required
-Orange juice ¼ Cup
Directions:
Prepare Thai Spring Rolls:
-In a bowl,add rice vermicelli,hot water & let it soak for 6-8 minutes then strain & set aside.
-In a wok,add cooking oil,ginger,garlic & mix well for 30 seconds.
-Add chicken mince & mix well until it changes color.
-Add black pepper crushed,salt,white pepper powder,fresh coriander,mix and cook until it dries up (3-4 minutes).
-Add carrot,cabbage,spring onion leaves & mix well.
-Add soaked rice vermicelli & give it a good mix.
-Add fish sauce,sugar & mix well.
-Let it cool.
-In a small bowl,add all-purpose flour,water and whish well.Flour slurry is ready.
-Take roll sheets/manda patti (6 x 6 inch),add prepared filling and fold both sides,apply flour slurry and fold to make a roll.
-Prepare the remaining rolls similarly (makes 24-25).
-Can be stored in freezer for up to 1 month.
Option # 1: Deep Fry
-In wok,heat cooking oil and fry on medium flame until golden & crispy.
Option # 2: Air Fry
-Spray non-stick spray on thai spring rolls & air fry at 180 C for 6-8 minutes.
Prepare Thai Sweet Chilli & Orange Sauce:
-In a spice mixer,add thai red chillies,garlic & grind coarsely.
-Take out in a saucepan,add water,mix well & cook for 3-4 minutes.
-Add sugar,salt,red chilli crushed,fish sauce,mix well & simmer for 3-4 minutes.
-In cornflour,add orange juice & whisk well.
-Now add dissolved cornflour,mix well and cook until it thickens (1-2 minutes).
-Let it cool.
-Can be stored in fridge for up to 2 weeks.
-Serve Thai spring rolls with Thai sweet chili & orange sauce.
