Meet Traveling Spoon host Aoy from Bangkok, Thailand. She is a passionate food and yoga lover who fully commits herself to every task at hand… especially when it comes to preparing authentic Thai dishes! Aoy has dedicated herself to teaching Thai cooking to foreigners and opened a restaurant in her home. She lives on a lush, beautiful property in the Nakhon Sathom Province, and uses fresh herbs and produce grown in the local community in her cooking. Aoy’s home is on the banks of the Tha Chin River, and it is a wonderful stop coming back from the Damnoen Saduak floating market and going into the city.
Aoy’s fried spring rolls are a tasty side dish bursting with flavor. These crispy, golden-brown delectables are sure to make any Thai-inspired meal even more delightful.
Thai Fried Spring Rolls
1 egg yolk, whisked
1 tsp. sesame oil
2 cups cooking oil
1/2 pound packaged egg-roll sheets
1/4 pound glass noodles (also called cellophane noodles)
1/2 pound ground chicken
1/4 cup cabbage, thinly shredded
1/3 cup wood ear mushrooms, chopped
1/3 cup garlic, finely chopped
1/4 tbsp. black peppercorns, freshly ground
1/2 tbsp. light soy sauce
1 tsp. salt
Soak the noodles according to the package directions until soft, then cut into short 1 ½-inch lengths.
Mix chicken, cabbage, carrots, mushrooms, pepper, salt, and light soy sauce together and then add the noodles. Mix well.
Heat 3 tbsp. of oil in a pan and add the chopped garlic. Then add the chicken and noodle mixture. Fry until chicken is cooked through and the mixture is fairly dry, then set aside and let cool.
Put the filling on an egg-roll sheet, roll up tightly, and seal the sheet with a small amount of egg yolk. Repeat the process until either the filling or egg roll sheets are used up.
Heat cooking oil in wok or deep-sided pan, then fry the egg rolls over medium heat until crisp and golden brown.
Thank you, Aoy, for this fantastic, vegetable-filled recipe! For more innovative Thai dishes like this one, visit Aoy in Bangkok today..