These are the best vegetable spring rolls I’ve ever had, without exaggeration. Full of flavour you don’t even need dipping sauce! To make them extra special I add a *secret ingredient* that I share in the video. These are also vegan and can be made in advance and kept in the freezer, then fried directly from frozen! They can be baked and air-fried, and I will include those instructions in the written recipe linked below.
Special thanks to Pine Brand glass noodles for sponsoring this video!
00:42 How to make spring roll filling
02:05 How to prep taro root
04:10 Cooking spring roll filling
08:01 How to wrap spring rolls
10:00 How to fry spring rolls
SWEET CHILI SAUCE RECIPE: https://www.youtube.com/watch?v=JHkFmlvEzOE&list=PLaS2Ffd8cyD7KcxLcw69z5q8TlK2iOp2Y&index=9
CLASSIC PORK SPRING ROLLS RECIPE: https://www.youtube.com/watch?v=wqRRuyTs240&list=PLaS2Ffd8cyD7OELGXeTZpann2jM8oJLtr&index=4
GREEN CURRY SPRING ROLLS RECIPE: https://www.youtube.com/watch?v=FluPJzll_IQ&list=PLaS2Ffd8cyD7OELGXeTZpann2jM8oJLtr&index=28
WRITTEN RECIPE: https://hot-thai-kitchen.com/veggie-spring-rolls/
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MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen
MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com