They are crunchy on the outside and then you start chewing the familiar flavour of the green curry starts permeating your mouth, so good. Green curry spring rolls is a killer appetizer, it is as good as it sounds. If you serve this at your next dinner party it will blow people away, it’s going to be nothing like anybody’s ever had.
You can buy some store-bough curry paste then to increase the greenness add in some Thai basil leaves. To start off, just like any regular green curry, heat your pan over medium heat then add some coconut milk and let it heat until it reduces about a half then add in the green curry paste.
Cook it until its really reduced and almost feels like it is frying from the sound of the coconut oil. Add in ground meat of your choice into the mixture and keep cooking it until its completely cooked and mo big lumps from the ground meat can be seen.
For extra sweetness, add two tablespoons of palm sugar, once the meat is cooked, give it a little time for all the liquid to evaporate because meat has a lot of fluid and when its too much your wrapper will get soggy. Add in the vegetables and you may need, red bell peppers, some carrots whish have been peeled into little strings, and dome sweet corn.
Cook it for one minute to just wilt the vegetables, you dint want the vegetables to be overcooked. Add in just a dash of fish sauce, you may or may not need to add the fish sauce depending with the saltiness of your curry paste. The last thing you will add is the corn starch, you want something to bind that filling together.
Quickly stir it and then let it cool on a plate before you start wrapping it. For the spring roll wrappers, you can use any size that you prefer. While wrapping the fillings in the spring roll wrappers, remember to use an egg wash for finishing the warpers and for the vegan version, you can use a paste with cornstarch and water.
Once done, you can either bake or fry them, for baking, brush them with oil and place them on a baking sheet and bake then at 375 convection which would be 400 regular. For frying, add oil in your frying pan and cook then until beautifully golden. Let them cool a little bit before serving with your homemade chilli dipping sauce.
- 1½ – 2 Tbsp green curry paste
- A big handful Thai basil leaves
- ¾ cup coconut milk
- 250g ground chicken or turkey
- ¼ cup sweet corn kernels, cooked
- ⅓ cup red bell pepper, small diced
- ½ cup carrot strings or small dice
- A dash of fish sauce, as needed
- 2 tsp palm sugar, chopped
- 3 kaffir lime leaves, centre stem removed and finely julienned
- 1 Tbsp cornstarch dissolved in 2 Tbsp water
- 12 sheets spring roll wrappers (8-inch square)
- 1 egg (for egg wash)
- Thai sweet chili dipping sauce
- Julienne about 10 basil leaves and add to a mortar and pestle, chop the rest and save it for later.
- Add the curry paste and pound until the leaves are blended into the paste.
- In a pot or wok, reduce coconut milk by about half. Add the curry paste and sugar, then cook, stirring constantly, until aromatic and thick.
- Add the ground chicken or turkey and break up the pieces so there are no more chunks.
- Keep cooking to dry out the mixture, until there is no liquid pooling at the bottom of the pan.
- Once dry, add all vegetables and kaffir lime leaves, then cook for about 1-2 minutes or just until the vegetables are softened slightly.
- Taste and add fish sauce as needed.
- Pour the cornstarch slurry over the mixture and stir to mix immediately.
- You will notice that the mixture will start to hold together better.
- Turn off the heat and at this point if it still looks wet, stir in breadcrumbs to help absorb the liquid.
- You do not want any pooling liquid or it will make the wrapper soggy.
- Spread filling out onto a plate to let it cool to room temp before wrapping.
- Once filling is cooled, stir in the remaining chopped Thai basil.
- If making mini spring rolls, cut 8-inch spring roll wrappers into 4 equal squares. See video at 5:20 for how to wrap.
- Use about 1 Tbsp of filling per piece.
- Heat frying oil in a pot to 350°F and fry until golden, about 4-5 minutes.
- Let cool slightly before serving with sweet chili dipping sauce.
- To reheat, bake in a 375°F oven for 5 minutes or until hot and crispy. Green curry spring rolls