My good friends Aloïs and Onn, neither of whom wanted to be on video, are teaching me to make Thai spring rolls.
Thai spring rolls are a delicious and healthy appetizer that can be enjoyed on any occasion. These tasty snacks are a great way to add some flavor and texture to your meal. While many people use herbs like cilantro or basil in their spring rolls, using parsley root instead can add a unique and delicious flavor to your dish.
You will need thin rice noodles, garlic, parsley root, mushrooms, carrots, and cabbage to start with. Soak the noodles in warm water for about 15 minutes, cut them in half, then drain and set aside.
Next, finely chop the garlic and mash the parsley root. To mash the parsley root and release its flavor and aroma, you can use a pestle and mortar, a traditional kitchen tool used in many Southeast Asian cuisines. After cleaning and peeling the parsley root, chop it into small pieces and place it in the mortar. Use the pestle to pound the parsley root until it is mashed and broken down into small pieces. Unlike the leaves, parsley root has a slightly earthy and sweet flavor that pairs well with the other ingredients in the filling. Saute the garlic and parsley root in a bit of oil until they are fragrant and slightly browned.
Then, add in the mushrooms and saute with the garlic and parsley root. Next, put in the noodles and mix well with the mushrooms. Then add the rest of the vegetables and cook until they are tender mixing continuously for 2 to 3 minutes.
The final step for the filling is adding the sauces. This is what will really give your spring rolls the flavor you want. You’ll need Oysert, Fish, and Dark soy sauce as well as pepper and sugar. I suggest mixing a small amount in a bowl to get the proportions right for your tastes if you are unfamiliar with these flavors. Once added mix well while still on the heat. Taste and add sauce as needed.
Once the filling is cooked and flavored to your liking, remove the mix and prepare to assemble the rolls.
To assemble the spring rolls, soak a rice paper wrapper in warm water for about 10 seconds, or until it becomes pliable. Lay the wrapper flat on a clean surface and add a small amount of filling in the center of the wrapper. Fold the sides of the wrapper over the filling, then roll the wrapper tightly from the bottom up, tucking in the sides as you go.
Once all the rolls are assembled. Heat a deep pan of vegetable oil to deep fry the rolls. Keep a close eye on them so they don’t get too brown or burn.
Serve the spring rolls with a dipping sauce of your choice. You can use a classic sweet and sour sauce, a spicy peanut sauce, or a combination of both.
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