Signature Crispy Thai Delights Recipe

Prepare filling

Heat a large skillet over medium heat with 1 tbs neutral oil. Add minced garlic and sauté 30 seconds until fragrant. Add shredded cabbage, carrot, chopped mushrooms and bean sprouts. Stir-fry 3–4 minutes until slightly tender but still with some bite. Add soy sauce, sesame oil, salt and white pepper; toss to combine. Add cornstarch slurry to bind lightly; cook 30 seconds. Remove from heat and stir in sliced green onions. Let cooling to room temperature (about 10 minutes).

Assemble rolls

Lay one spring roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2–3 tablespoons of the cooled vegetable filling near the corner. Fold corner over filling, fold sides in, and roll tightly, sealing the final edge with a little water or cornstarch slurry. Repeat until all wrappers are filled.

Fry

In a deep saucepan or wok, heat 3 cups vegetable oil to 350°F (175°C). Fry rolls in batches, seam side down first, 2–3 minutes per side until golden and crispy. Drain on paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Make crab filling

In a medium bowl, combine shredded crab, softened cream cheese, mayonnaise, minced green onion, lemon juice and salt. Mix until evenly combined and smooth; chill 10 minutes to firm slightly for easier rolling.

Assemble and seal

Place a small spring roll wrapper on the work surface. Put about 1–2 tablespoons of crab filling near one corner. Fold and roll like a cigar, tucking in the sides and sealing the edge with cornstarch slurry. Repeat for all wrappers.

Fry

Heat 2 cups vegetable oil in a skillet to 350°F (175°C). Fry crab rolls in batches 2–3 minutes per side until golden and crisp. Remove and drain on paper towels.

Prepare shrimp mixture

Chop half of the shrimp very finely and leave the other half coarsely chopped for texture, or pulse in a food processor briefly to combine. In a bowl, mix chopped shrimp, ground pork (or extra chopped shrimp), minced garlic, fish sauce, white pepper and egg until evenly combined and slightly sticky. Refrigerate 10 minutes to firm.

Form donuts

Divide mixture into 12 equal portions. Form each portion into a small ring (donut) about 2–2.5 inches in diameter and 3/8 inch thick. Press a whole shrimp onto each ring if desired for presentation and secure with a toothpick through the shrimp into the ring (remove toothpick after frying). Dredge each ring lightly in flour, then coat with beaten egg (reserve egg wash if needed) and press panko breadcrumbs evenly over both sides to coat.

Fry until golden

Heat oil in a deep pan to 350°F (175°C). Fry shrimp donuts in batches 2–3 minutes per side until golden brown and cooked through (internal temp for shrimp mixture ~145°F/63°C). Drain on paper towels and keep warm. Serve with lime wedges.

Marinate

In a bowl combine soy sauce, coconut milk, turmeric, curry powder, brown sugar and minced garlic. Add the sliced chicken and mix thoroughly to coat. Marinate at least 30 minutes, up to 2 hours in the refrigerator.

Skewer and cook

Thread the marinated chicken onto soaked wooden skewers, dividing evenly to make about 12 skewers. Heat a grill pan or grill over medium-high heat and brush lightly with oil. Grill skewers 3–4 minutes per side until cooked through and slightly charred at edges. Alternatively, broil 3–4 minutes per side.

Finish

Let rest 2 minutes, then transfer to a platter. Serve with peanut sauce for dipping.

Arrange the vegetable spring rolls, crab rolls, shrimp donuts and satay chicken skewers on a large sharing platter. Place bowls of sweet chili sauce, peanut sauce, plum sauce and soy-lime-chili beside or between the components.

Garnish platter with lime wedges, fresh cilantro sprigs and thinly sliced cucumber or carrot ribbons for color. Serve immediately while components are hot and crispy.