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Lettuce-Wrapped Spring Rolls Recipe

Lettuce-Wrapped Spring Rolls is a popular Thai Starter
Author :
 
On :
Monday, 10 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Thai Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Medium
Servings :
Serves 8
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 50 g - cellophane noodles
  • 2 cups - hot water
  • 20 to 25 - Rice paper wrappers
  • 250 g - raw Chicken Meat
  • 150 g - Chicken mince
  • 4 spring onions, chopped
  • 1.5 cups - bean sprouts, roughly chopped
  • 1 - egg, beaten
  • 1 tbsp - Sugar
  • oil for deep frying
  • pepper to taste
  • salt to taste
  • To serve:
  • 20 - Lettuce leaves
  • 1 cup - Bean sprouts
  • 1 cup - Mint leaves
  • For dipping sauce:
  • 2 tbsp - Thai sauce
  • 2 tbsp - cold water
  • 1 tbsp - soft Brown sugar
  • 1 tsp - chopped chillies
  • 2 tbsp - chopped coriander
  • How to Make Lettuce-Wrapped Spring Rolls:

    1. Soak the noodles in hot water for 10 minutes, or until soft.
    2. Using a pastry brush, brush each rice paper wrapper liberally with water.
    3. Allow to stand for 2 minutes so they become soft and pliable; stack on a plate.
    4. Chop the chicken and combine with the minced chicken, spring onions, bean sprouts, sugar, salt, pepper and noodles in a bowl.
    5. Stir well. Place 1 tbsp of filling along the base of the wrapper.
    6. Fold in the sides and roll up tightly.
    7. Brush the seam with egg, seal and place on a baking tray.
    8. Repeat with the remaining wrappers and filling.
    9. Press the rolls with paper towels to remove any excess water.
    10. Heat 4-5 cm oil in a pan.
    11. Add the spring rolls in batches and cook for 2-3 minutes or until dark golden brown.
    12. Place a spring roll in each lettuce leaf, top with 1 tbsp bean sprouts and 2 mint leaves.
    13. Roll up to form a neat parcel.
    14. Serve with dipping sauce. To make dipping sauce:
    15. Combine the sauce, sugar, water, chilli and coriander in a bowl and stir well.




     

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