Sawaddee ka welcome to hot thai kitchen today I've got a killer appetizer recipe to share with you
I'm making green curry spring rolls and yes it is as good as it sounds and nope it is not a
traditional dish this is something that yours truly made up and trust me you serve this at
your next dinner party and it is gonna blow people away it's gonna be nothing like anybody's ever had
so let's get started so since you're going through the trouble of making spring rolls you can forgive
yourself and buy some store-bought green curry paste okay so I've got here my favorite brand
of green curry paste this can be anything you like I like may apply but the problem with me
apply is it's not green enough so I like to up the greenness with some chopped Thai basil leaves and
this is a trick that I use with my green curry as well if you've seen that video works super well
there we go and as you can see it is a lot greener now all right let's get the filling going here so
we're starting out very much like we would start a regular green curry I've got some coconut milk
in here that I'm going to reduce until it gets all fatty and I'm full of coconut rich goodness
so now that it's reduced by about 1/2 it doesn't have to go super far I'm gonna add my green curry
paste and mix that in with the coconut milk and then continue cooking until it's really really
reduced oh look at that green Tala and I like to add the paste before it's had a chance to reduce
too much because I find it's easier to get the pace to loosen up with a little bit of extra
liquid now just based on the sound you're gonna start to realize that it's going from simmering
to frying the sound is gonna get a little bit more oily and crackly and you're gonna start to
notice some of the coconut oil splitting away from the coconut milk itself I don't want to break it
too far because this little extra liquid is going to help me break up my turkey so turkey is what I
am using but you can use ground in ground pork you can do crumble tofu but I'm using ground
turkey because there wasn't any ground chicken at the store and I'm just gonna keep cooking this
until it's completely cooked and no big lumps remember this is gonna be spring roll fillings
any big chunks is gonna make it hard to wrap I'm gonna add my palm sugar right now for some extra
sweetness to balance everything out and because my palm sugar has you know chunks in it I want
to add it early so it has time to dissolve and if you see any lumps of palm sugar just ke ke
them with the back of your spatula so once the meat is cooked you want to give it some time for
all that liquid to evaporate because meat has a lot of liquid right and if there's too much your
wrapper will get soggy okay so that's good enough for me for now I'm gonna add my vegetables so for
this I'm using red bell peppers some carrots which I use my julienne peeler to peel little
strings and some sweet corn but definitely this is something you can adjust now I'm also going
to add some finely julienned kaffir lime leaf make sure you remove the center stems of these leaves
cuz they're quite tough and then finally finely chop them for some citrusy aroma you don't have
it you don't have to put it in now I'm just gonna cook it for one minute to wilt the vegetables you
don't want the vegetables to be overcooked I'm going to add just a dash of fish sauce now you
may or may not need to add fish sauce depending on the saltiness of your curry paste I find it
with mine I just need like a touch the last thing I'm going to add is some cornstarch because I want
something to bind the filling together and I've just mixed some cornstarch with a little bit of
flour so there are no more lumps I'm gonna add all of that in and quickly stir it because once you
add flour slurry if you don't stir it's gonna just gel wherever they end up there we go and
this right away you see how they're starting to hold together better I'm telling you if you're
too lazy to wrap just put this on right then you're done all right and now I'm going to let
this cool on a plate because it will cool faster that way so my filling has cooled before I wrap
I'm going to add in some extra chopped basil you can do cilantro if you'd like and I'm adding it
at the end so it stays fresh alright so if you've been following the show you know that
wrapping spring rolls is one of my least favorite things to do in the kitchen and I'm about to make
it worse by making tiny little mini spring rolls which are super cute but it's gonna be even more
work but that's okay once a year for a party I can manage so I got two different types of spring roll
wrappers here I made just three test ones these are the small size that I found at the grocery
store and I thought they might work for many spring rolls but I found out that one layer it
just doesn't seem to be enough that you can see too much of the filling through and then double
wrap is just a little bit much so what I like to do I'll show you is I get the regular size this
is eight inches it's the most common size and you can buy I'm gonna cut it into quarters so
I'm just gonna put it against my ruler here so I know that I get it at the four inch mark and then
and of course if you want to make a full-size one by all means you're gonna need two of these pieces
and the top piece is going to be the one that's closer to you and that's an important detail
about a tablespoon of filling which doesn't sound like a lot but remember this is all meat so it's a
very intense filling fold it over and pull back so that it's nice and tight now this is the key
to success right here you gotta close the side before you're filling moves past the middle of
the sheet otherwise you won't be able to tuck your corners in properly things start sticking
out in the wrong places make sure you pick up the bottom piece and repeat again fold it one
fold it to before you finish make sure you egg wash it with some beaten egg if you're doing a
vegan version you can do a paste with cornstarch and water time to fry these babies now if you
want to bake them you could you could brush them with oil and bake them at 375 375 convection which
would be four hundred regular I find that if you don't have convection oven it doesn't work quite
as well um it's not as goes frying obviously but it'll work 350 degrees Fahrenheit oil four to five
minutes and to be golden because the fillings already cooked we're just going for looks here
oh my God look how cute these are two bites is my size limit if it's more than two bites too
big and of course you want to serve this with my homemade sweet chili dipping sauce and if you want
a recipe you better believe there is one so make sure I'll put the link right up here alright make
sure you let these cool a little bit before you bite into them because they get very hot
how crispy that is I'm telling you it's a spring roll like no spring roll you've ever had crunchy
on the outside but then you start chewing and the familiar flavor of green curry starts permeating
your mouth and your nose everywhere and you're like whoa what is that I've never had that
combination before it's so good get a little bite of corn a little sort of juicy sweet bite so so
good and here's how to not double dip this for your second bite you use the other side to dip
into your delicious sweet and sour dipping sauce so yummy and so cute seriously what else could you
ask for right so the recipe as always will be on hot tai chi cheng calm when you make it send me a
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in the description below and I will see you next time for your next delicious Thai meal ke ke all
the little lumps of curry paste heyyyyyy this is called kawaii in Thai okay it's a great word