Thai spring rolls with Thai sweet chilli sauce

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

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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



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.


Recipe By: Rabi Nasar

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