Tung Tong - Thai Egg Rolls
Jan 26, 2007 by TheLizard | 0 Comments| Share it:
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Intro
Tung Tong are a tasty Thai appetizer that are usually served with a plum sauce. These are also called Money Bags due to their appearance, although the ones I made resemble an egg roll.
Info
- Prep: ~30 mins.
- Cook: ~30 mins.
- Serves: 10
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Ingredients
- 1 small tin water chestnuts
- 1 large shallot
- 4 TB cilantro
- 3/4 C frozen corn thawed
- 1 hot pepper (serrano, jalapeno etc)
- 1 egg yolk and white divided
- egg roll wrappers
- 1 TB cornstarch
- 2 TB water
- Oil for frying
- Plum or Peanut sauce for dipping
Step 1
Add water chestnuts, shallot, cilantro, corn, pepper and egg yolk to a food processor.
Step 2
Pulse until well combined but not yet a paste. Make a slurry out of the cornstarch and water, add it to the filling and mix.
Step 3
Quarter the egg roll wrappers with a pizza cutter or knife. Add about a teaspoon to the middle of each wrapper.
Step 4
Step 5
Step 6
Step 7
Serve your Tung Tong Thai Egg Rolls with a sauce of some kind. Plum sauce is popular.
Now that you have learned how to make tung tong - thai egg rolls, please be sure to view these other vegetable recipes. Also, you will love these Thai recipes.
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