Tuesday, June 27, 2017

Amourat's Thai Eggroll recipe

Lorelei has become quite the chef this summer. She loves to cook up meals and sometimes even surprises us with things she's made - breakfast, smoothies, desserts, etc.. I love how confident she's becoming in the kitchen.

One thing this girl has really mastered is the art of rolling Thai Eggrolls

Growing up in Colorado, my neighbor Amourat from Thailand made these delicious eggrolls nearly every time I'd come around her house, and nothing in the world could be more delicious or conjure up memories like Amourat's eggrolls! They're still - to this day - my favorite food.

The recipe was always Amourat's secret (she sold these eggrolls from her home - they were that amazing!), and after a lifetime of trying to replicate it, I think we've at least come close. Or... Lorelei has, to be exact.
 Aren't they beautiful?! We devour them.
 Here's the copycat recipe we've landed on - we often double this, and freeze the other half:

(Almost) Amourat's Thai Eggrolls
1 pkg. spring roll sheets (from Asian market - see photo below)
½ lb. ground pork
1 egg
3 oz. mungbean (cellophane) noodles (Asian market)
½ c. shredded carrot
½ c. shredded cabbage
5 shiitake mushrooms, chopped small
pinch black pepper
1 Tbsp. soy sauce
4 cloves garlic, chopped
3 c. peanut oil

Soak noodles until soft; cut in thirds. Mix pork, egg, cabbage, carrots, mushrooms, pepper, and soy sauce. Fry garlic in 3 Tbsp. oil; add pork mixture and fry until dry. Add noodles; cool.

The roll is tricky and Lorelei's mastered this: Place 2 Tbsp. filling in a corner and roll up halfway, keeping the roll tight. Fold in both sides, then finish rolling it up. Seal the end with a paste of flour and water. Repeat until all sheets are filled and rolled, keeping unused sheets under a damp cloth.

Deep fry in oil over low heat until crisp and golden brown. Makes approximately 20 rolls.

Sweet & Spicy Dipping Sauce
¼ c. white vinegar
½ c. water
¼ c. sugar
½ tsp. salt
½ tsp. red pepper flakes
2 tsp. tapioca flour
½ Tbsp. cayenne pepper

Mix all ingredients in saucepan. Boil a short time (2-3 min.); remove from heat and serve at room temperature.

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