Crystal Spring Rolls

Name: Crystal Spring Rolls
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 5 packages (30 to 40 pieces)
Cuisine: thai
Ingredients: 1 bunch coriander, including roots; 1 large clove garlic, cut into pieces; 1/4 teaspoon coarsely ground black pepper; 1 pound shelled, cleaned uncooked shrimp, cut into pieces; 1 tablespoon fish sauce (nam pla); 1 cup packaged tempura mix; 1 cup ice water; 1 package spring roll skins; Oil for frying, about 1 cup

By Marian Burros

Updated Oct. 12, 2023

Total Time: 38 minutes
Prep Time: 18 minutes
Cook Time: 20 minutes
Rating: 4(18)
Comments: Read comments

As served at Thanying Restaurant in Bangkok

Featured in: CUISINE OF THAILAND: NEXT UP FOR STARDOM

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Ingredients

Yield:5 packages (30 to 40 pieces)

1bunch coriander, including roots
1large clove garlic, cut into pieces
¼teaspoon coarsely ground black pepper
1pound shelled, cleaned uncooked shrimp, cut into pieces
1tablespoon fish sauce (nam pla)
1cup packaged tempura mix
1cup ice water
1package spring roll skins
Oil for frying, about 1 cup

Ingredient Substitution Guide

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Preparation

Step 1
With a food processor running, slowly add 2 teaspoons of the chopped coriander root, the garlic and pepper. Process to a paste.
Step 2
Add shrimp and fish sauce and process until shrimp is finely minced.
Step 3
Combine tempura mix with ice water, stirring just enough to blend (there will be lumps.)
Step 4
Cover spring roll skins with a damp towel. Peel off two skins. Using a brush, spread one skin with tempura batter; spread a thin layer of shrimp mixture over the tempura batter. Arrange four or five sprigs of coriander leaves on top of shrimp mixture. Top with second skin and brush top with tempura batter.
Step 5
Heat about 2 tablespoons of oil in a skillet large enough to hold one package. Place package in hot oil, tempura batter-side down. Then brush top with tempura batter. Brown package on both sides in oil; drain on absorbent paper. Repeat, forming the stuffed pancakes and frying them until all the filling is used. Cut each spring roll into six or eight pieces and serve while warm.