Crispy yet refreshing with a tangy kick, prepare these Thai-inspired crispy spring rolls to spice up your reunion dinner this Chinese New Year!
prep time
cook time
ingredients
Blanch diced seafood in a pot of boiling water for 2- 3 mins and glass noodle (tang hoon) for 1 min. Scoop blanched diced seafood into a large bowl. In the same bowl, add hydrated glass noodle (tang hoon) to the diced seafood.
Add in McCormick® Crushed Red Pepper, McCormick® Garlic Salt, McCormick® Minced Onions, shallots, Chinese parsley, Thai lime juice, fish sauce and sugar into the bowl of diced seafood glass noodle. Toss well till they are evenly mixed.
Lay popiah skin flat on a chopping board. Scoop a tablespoon or two of the glass noodle mixture onto the popiah skin and roll it up.
Deep fry spring roll for 2 – 3 mins till crispy & golden brown and it's ready to be served.
