Thai Golden Bags
Delight your taste buds with the irresistible charm of **Thai Golden Bags**, a popular appetizer that’s as beautiful as it is flavorful. These delicate pouches feature a savory filling of ground chicken or pork, finely minced shrimp, crunchy water chestnuts, and aromatic cilantro, all wrapped in golden-crisp spring roll wrappers tied neatly with blanched chives. Enhanced with a blend of soy sauce, oyster sauce, and a touch of white pepper, these bite-sized treasures are deep-fried to perfection for a crispy, golden finish. Serve them hot with sweet chili sauce for a burst of tangy sweetness that pairs perfectly with their rich, savory interior. Whether you’re hosting a party or indulging in Thai cuisine at home, these crispy appetizers are the perfect crowd-pleaser! **Keywords: Thai golden bags recipe, crispy Thai appetizer, sweet chili sauce dipping, deep-fried Thai snacks**.
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Recipe Information
Ingredients
- 250 grams Ground chicken (or pork)
- 100 grams Shrimp, finely minced
- 1 medium Carrot, finely diced
- 50 grams Water chestnuts, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Cilantro, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 0.25 teaspoons White pepper
- 20 small squares Spring roll wrappers
- 20 strands Chives (blanched, for tying)
- 500 milliliters Vegetable oil (for frying)
- to taste Sweet chili sauce (for dipping)
Instructions
In a large mixing bowl, combine the ground chicken (or pork), minced shrimp, diced carrot, diced water chestnuts, minced garlic, and chopped cilantro.
Add in soy sauce, oyster sauce, sugar, and white pepper, and mix well until all the ingredients are evenly combined.
Lay a spring roll wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper.
Gather the edges of the wrapper around the filling to form a small pouch. Pinch the top to seal and tie it with a strand of the blanched chive. Repeat for all wrappers and filling.
Heat the vegetable oil in a deep frying pan or wok over medium heat. To check if the oil is ready, drop a small piece of wrapper into the oil. If it sizzles immediately, the oil is ready.
Carefully lower the golden bags into the hot oil, a few at a time, and fry for 3-5 minutes until they are crispy and golden brown. Avoid overcrowding the pan.
Remove the golden bags and place them on a plate lined with paper towels to drain excess oil.
Serve hot with sweet chili sauce for dipping.
Nutrition Facts
Calories |
6118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.7 g | 670% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.3 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
