🇹🇭 Thai

Bangkok-Style Water Spinach Spring Rolls

Name: Bangkok-Style Water Spinach Spring Rolls
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Thai
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 150 g Cabbage; 150 g Breadcrumbs; 400 g Water Spinach; 80 g Glass Noodles; 20 Spring Roll Wrappers; 1 tsp Red Curry Paste

🇹🇭 Thai

A crunchy shell gives way to tender water spinach — the thai street-snack everyone fights over. About 23 minutes from fridge to table.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Cabbage150 g
Breadcrumbs150 g
Water Spinach400 g
Glass Noodles80 g
Spring Roll Wrappers20
Red Curry Paste1 tsp

Optional extras

Thai Basilhandful, to finish

Instructions

1
Pat the water spinach dry and season with the red curry paste and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the water spinach in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with fresh cilantro scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Pork Curry with Water Spinach | Thai Food | Gang Tae Po | แกงเทโพ · on YouTube