These spring rolls are so delicious that your guests will think that Ruby Tuesday catered for your party! Save money and try this impressive copycat recipe.
How To Make Ruby Tuesday's Thai Spring Rolls (Copycat)
Liven up your parties with finger food using this Ruby Tuesday’s Thai spring rolls recipe. Savory chicken with fresh veggies seasoned with robust fish sauce.
- 2 cups cabbage, finely shredded
- 1 cup carrots, grated
- 7 oz ground chicken
- 3 oz glass noodles, soaked and cut into 2-inches long
- 4 garlic cloves, minced
- 3 tbsp cilantro
- 3 tbsp all purpose flour
- 3 tbsp water
- 2 tbsp fish sauce
- 2 tbsp vegetable oil, plus roughly 5 to 8 cups for frying
- Spring roll wrappers, 8-inch, desired amount, peeled apart
- Salt and ground black pepper , to taste
- Sweet chili sauce
- Combine the cabbage, carrots, chicken, glass noodles, 2 tablespoons of vegetable oil, garlic, fish sauce, and cilantro in a large mixing bowl.
- Season with salt and pepper then toss to combine.
- Combine your flour and water in a small bowl then mix until it forms a thick paste.
- Place roughly 1½ tablespoons of cooled filling on one side of the wrapper, fold the sides over, and roll-up.
- Brush the tip of the wrapper with your flour paste, then roll to seal. Repeat until you run out of filling.
- Prepare a pot of oil for deep frying. Once the oil is hot enough, carefully lower the prepared spring rolls into the hot oil.
- Deep fry in batches for 5 minutes until golden brown.
- Remove and set them on a paper towel to absorb excess oil.
- Once all the spring rolls have been fried, serve hot with a side of roughly ¼ cup of sweet chili sauce.
- Sugar: 2g
- Calcium: 22mg
- Calories: 98kcal
- Carbohydrates: 15g
- Cholesterol: 21mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 234mg
- Protein: 5g
- Saturated Fat: 1g
- Sodium: 384mg
- Trans Fat: 1g
- Vitamin A: 2701IU
- Vitamin C: 8mg
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