This appetizer will certainly become one of the favorite dishes of your loved ones. Thai egg rolls are traditionally served in Asian countries with a plum sauce, but you can use any other sauce you like. The recipe is quite simple, while the result is stunning! Try cooking them now and make sure yourself!
- water chestnuts : 1 can (small)
- shallot : 1 piece
- cilantro : 1 Tbsp
- frozen corn : 0.5 can (thawed)
- hot pepper : 1 piece
- egg white : 1 piece
- yolk : 1 piece
- corn starch : 1 Tbsp
- water : 2 Tbsp
- oil : 50 ml
- plum sauce : 4 Tbsp (or any other sauce you like)
- egg roll wrappers : 1 pack
Stages of cooking
Take a food processor and add shallot, water chestnuts, cilantro, corn, one egg yolk and hot pepper.
Blend the ingredients, but make sure they do not turn into a paste. Then make slurry out of water and cornstarch. Add it to the food processor and blend once again.
Take the egg roll wrappers and cut them into quarters with a sharp knife. Put one teaspoon of the topping you have cooked in the middle of each wrapper.
Fold the lower part of a wrapper.
Fold other ends of a wrapper and seal them with an egg white. Repeat these actions with all the rolls you have.
Fry in oil for about 10-15 minutes until the rolls become golden.
Serve the readymade Thai egg rolls with your favorite sauce! Enjoy!