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Sweet Corn Spring Rolls with South Asian Herbs

Origins: Vietnam and Canton


Ingredients:

- spring roll wrappers

- corn starch and water mixture (for Method 1 only)

- Thai sweet corn (fresh or can)

- chopped coriander leaves

- salt and pepper, oil

- optional: chopped fresh chili

- sweet chili sauce


Making the Filling:

- boil or cook the sweet corn (or simply take from a can of sweet corn)

- chop coriander

- in a mixing bowl, mix the corn and coriander

- season with salt and pepper (and fresh chili)

- add a spoon of sweet chili sauce and a drizzle of oil (which helps to group the ingredients together)


Method 1: Fried

- fill a shallow dish up with water

- gently soak each layer of spring roll wrap for around 15-20 seconds

- spring roll wrap will soften and absorb moisture even after you remove from water

- take the filling and roll it the same way as in Method 1, just without corn starch (not necessary)

- like making a burrito, dispose around 1 large spoon of filling in a line

- roll the spring roll tightly

- slightly adjust amount of filling if necessary

- fold in the sides before finishing the roll

- at the end of the roll, use a brush and wet the wrap with corn starch solution to help sticking during frying process

- using a fryer (small pot with 5-10cm oil, enough to cover the spring roll), heat oil to 160°C

- fry until golden and cool on oil absorbing paper before serving


Method 2: Fresh

- fill a shallow dish up with water

- gently soak each layer of spring roll wrap for around 15-20 seconds

- spring roll wrap will soften and absorb moisture even after you remove from water

- take the filling and roll it the same way as in Method 1, just without corn starch (not necessary)






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