Thermomix Thai Spring Rolls
These spring rolls are deliciously crispy and super easy to make.
Equipment
- 1 Thermomix Cutter Attachment optional
Ingredients
Spring Roll Filling
- 1 large carrot
- 200 g napa cabbage wombok, regular cabbage, purple cabbage
- 2 cloves garlic
- 15 g oil
- 500 g pork mince ground pork
- 60 g oyster sauce 3 TBS
- 25 g soy sauce 1 TBS
- ¼ teaspoon white pepper
- 90 g bean sprouts 1 cup
- 225 g water chestnuts can, drained
- 20 spring roll wrappers
Binding Paste
- 1 Tbs water
- 2 teaspoon cornflour cornstarch
Instructions
Preparing the Carrot and Cabbage with the Cutter
- Place the cutter attachment into position with the light grey side facing up.
- Slide right to the function menu and select GRATE. Choose the thick option. Push the carrot through the cutter.1 large carrot
- Reverse the cutter blade so the dark grey side is facing up.
- Select the SLICE function. Choose the thick option. Push the cabbage through the cutter.200 g napa cabbage
- Remove the cutter attachment and the inner shaft. Reserve the carrot and cabbage.
Spring Roll Filling
- Add the garlic to the TM Bowl. Chop 4 sec/Speed 9.2 cloves garlic
- Scrape down the bowl. Add the oil, pork mince, oyster sauce, and soy sauce. Cook 8 min/Varoma/Soft Spoon (MC OUT) REVERSE BLADE.500 g pork mince, 60 g oyster sauce, 25 g soy sauce
- Scrape the TM bowl and loosen any meat stuck to the bottom.
- Add pepper, carrot, cabbage, and bean sprouts. Use the spatula to mix around the ingredients.¼ teaspoon white pepper, 90 g bean sprouts
- Cook 5 min/Varoma/Speed 1 (MC OUT) REVERSE BLADE.
- Roughly chop the water chestnuts leaving chunks.225 g water chestnuts
- Stir the ingredients in the bowl ensuring the bottom is scraped.
- Add the water chestnuts and stir through. Cook 2 min/Varoma/Speed 1 (MC OUT) REVERSE BLADE
- Reserve the filling in a large bowl to cool.
Making Spring Rolls
- Combine the water and cornflour in a small bowl.1 Tbs water, 2 teaspoon cornflour
- Place the defrosted spring roll wrappers under a damp towel.20 spring roll wrappers
- Put a piece of baking paper down. Then place a spring roll wrapper so it is shaped like a diamond in front of you.
- Place two dessert spoons of filling across the bottom of the diamond. (closest to you.)
- Fold the triangle up over the filling.
- Roll gently but firmly.
- Stop rolling when you reach halfway.
- Fold each side in and over the cylinder, then continue to roll once more.
- Baste the remaining triangle with the paste then roll closed. Reserve.
- Repeat the process with all 20 spring roll wrappers.
Cooking Spring Rolls
- Once the spring rolls are made heat the oil for cooking.
- To test drop a small piece of bread in the oil. It should sizzle and float.
- Add a few of the spring rolls to the oil and cook turning constantly.
- Don't overcrowd the oil, the temperature will drop and the spring rolls will become soggy.
- Remove the spring roll and drain on absorbancy paper.
Notes
Note:
- This calculation does not allow for deep frying. It is impossible to estimate how much oil is taken up by the Thai Spring Rolls. If you would like to spray the Spring rolls with oil and bake them the rolls would have a very similar nutritional profile to the one given above.
- Make sure the filling is cold before you attempt to roll the spring rolls or they will burst during cooking.
- Drain the spring roll filling of all fluid before rolling in the wrappers or the spring rolls will be too soggy.
- Once the spring rolls have been made they can be stored uncooked until you are ready to cook and serve.
Nutrition
Calories: 136kcalCarbohydrates: 15gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 227mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 639IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!
