Tung Tong - Thai Egg Rolls
Jan 26, 2007 by TheLizard | 0 Comments| Share it:
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.
- 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
Add water chestnuts, shallot, cilantro, corn, pepper and egg yolk to a food processor.
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.
Quarter the egg roll wrappers with a pizza cutter or knife. Add about a teaspoon to the middle of each wrapper.
Fold up the bottom of the wrapper over the filling.
Tuck both sides in and roll up. Use the egg white to seal the top of the egg roll.
Fry until golden.
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