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 Copycat Ruby Tuesday’s Thai Spring Rolls
- 1 oz glass noodles
- 4 oz ground chicken
- 3 tsp soy sauce
- ¼ ground black pepper
- ¼ ground white pepper
- 4 garlic cloves (minced)
- 4 dried shiitake mushrooms (soaked in water)
- 1 ½ cup cabbage (finely shredded)
- 1 cup carrots (grated )
- 1 tsp. salt
- 1 tbsp. sugar
- Spring roll wrappers (8-inch, desired amount)
- 1 egg (beaten)
- Oil (for frying the filling and deep-frying)
Soak the glass noodles in water for about 10 minutes.
- Once it is soft and tender, drain and cut into smaller pieces.
- Place the ground chicken into a bowl and add in 1 tsp of soy sauce.
- Mix well and set aside.
Heat about 1 tbsp oil in a pan over medium heat and throw in the garlic and peppers. Stir until the garlic starts to brown and become fragrant.
Add in the chicken and cook till it looks partially done.
Throw in the mushrooms, noodles, cabbage, salt, carrots, remaining soy sauce and sugar.
Stir fry until noodles are cooked and cabbage has wilted. Add some water if the noodles start sticking together while cooking.
- Turn the heat off, taste and add more seasoning if needed.
- Transfer the mixture into a bowl and let it cool before making the spring rolls.
Making the spring rolls
Prepare the spring roll wrappers by peeling it apart and arranging them on a flat surface.
Place a good amount of the cooled filling on one side of the wrapper, fold the sides over and roll it all the way. 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.
- Fry 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 sweet thai chili sauce.
How To Make Copycat Ruby Tuesday's Thai Spring Rolls
Ingredients
- 1 oz glass noodles
- 4 oz ground chicken
- 3 tsp soy sauce
- ¼ ground black pepper
- ¼ ground white pepper
- 4 garlic cloves, minced
- 4 dried shiitake mushrooms , soaked in water
- 1 ½ cup cabbage, finely shredded
- 1 cup carrots, grated
- 1 tsp. salt
- 1 tbsp. sugar
- Spring roll wrappers, 8-inch, desired amount
- 1 egg , beaten
- Oil , for frying the filling and deep-frying
Instructions
-
Soak the glass noodles in water for about 10 minutes.
- Once it is soft and tender, drain and cut into smaller pieces.
- Place the ground chicken into a bowl and add in 1 tsp of soy sauce.
- Mix well and set aside.
-
Heat about 1 tbsp oil in a pan over medium heat and throw in the garlic and peppers. Stir until the garlic starts to brown and become fragrant.
-
Add in the chicken and cook till it looks partially done.
-
Throw in the mushrooms, noodles, cabbage, salt, carrots, remaining soy sauce and sugar.
-
Stir fry until noodles are cooked and cabbage has wilted. Add some water if the noodles start sticking together while cooking.
- Turn the heat off, taste and add more seasoning if needed.
- Transfer the mixture into a bowl and let it cool before making the spring rolls.
Making the spring rolls
-
Prepare the spring roll wrappers by peeling it apart and arranging them on a flat surface.
-
Place a good amount of the cooled filling on one side of the wrapper, fold the sides over and roll it all the way. 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.
- Fry 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 sweet thai chili sauce.
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