{"id":318279,"date":"2023-12-05T09:26:00","date_gmt":"2023-12-05T09:26:00","guid":{"rendered":"https:\/\/popularindinews.com\/?p=318279"},"modified":"2023-12-05T09:26:00","modified_gmt":"2023-12-05T09:26:00","slug":"recipe-crispy-egg-spring-rolls","status":"publish","type":"post","link":"https:\/\/popularindinews.com\/celebrity\/recipe-crispy-egg-spring-rolls\/","title":{"rendered":"Recipe: Crispy Egg Spring Rolls"},"content":{"rendered":"
Chef Sangwan Jeruchai<\/strong> and Chef Joy Sunisabatsibi<\/strong>‘s crispy Egg Spring Rolls<\/strong> with veggies and mung bean noodles are inspired by Thai cuisine.<\/p>\n The prep takes a little time. But the rolls can be made over the weekend and frozen until it’s time to be deep-fried.<\/p>\n An egg-cellent starter, they go well with drinks and can be enjoyed by the kids in the evening as nashta<\/em>.<\/p>\n They are good to be shared in tiffins too and can be had with plum sauce (a fruity sauce), green\/red chilly sauce or ketchup.<\/p>\n These crispy rolls, called Paw Pia Tod in Thai, are a staple appetiser on Thai menus and can also be filled with pork, mushrooms too. You can forgo the egg for a vegan alternative.<\/p>\n Egg Spring Rolls<\/strong><\/p>\n Serves: 8-10<\/strong><\/p>\n Ingredients<\/strong><\/p>\n Method<\/strong><\/p>\n Editor’s Note<\/strong>: For an extra touch, serve the egg rolls with a handful of deep-fried hakka noodles.<\/p>\n Chef Sangwan Jeruchai and Chef Joy Sunisabatsibi are associated with the Pullman Phuket Karon Beach Resort in Thailand and were visiting Novotel Mumbai International Airport as part of their Taste of Thailand: A Thai Food Extravaganza festival.<\/strong><\/p>\n<\/p>\n
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Drain and cut into short, ½-inch pieces.<\/li>\n
Keep aside.<\/li>\n
Add the veggies-egg-noodle mixture and fry until cooked.
Add more soy sauce, sugar, salt if required.
Take off heat and cool.<\/li>\n
Fold one of the edges over the filling to cover it, and gently roll the wrapper.
Seal the corners with a little of the flour paste.
Place a moist kitchen towel over the spring rolls to prevent them from drying out.<\/li>\n
Deep fry the spring rolls until golden brown.
Drain from the oil and transfer onto a paper towel or tissue-lined plate.
Serve hot with plum sauce or ketchup or chilly sauces.<\/li>\n<\/ul>\n<\/p>\n
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