Thai Squash Wonton Soup and Spring Rolls with green curry noodles

29 Jan

I had to make something with my first homemade veg stock, something worthy that would appreciate it’s clean, delicate flavour. Wonton soup is that dish.

The wontons are generally filled with seasoned pork and prawns. I decided to go for the Butternut squash that was in danger of going soft in my fridge. I roasted it and mixed the scooped out flesh with some Thai flavours, lemongrass, ginger & chilli and used that as my filling. Roasting half a squash (as I did) makes a lot of the filling  so I used it to make some spring rolls too which I served with some Thai Green Curry Rice Noodles. You could also use the rest of the squash mix to make a delicious soup, just add some coconut milk and veg stock and blend..

I would definitely recommend making these on the day you want to cook them. The spring rolls especially did not keep very well in the fridge overnight as the filling is quite moist and it soaks into the wrappers. You can make the filling the day before but do your wontons and spring rolls on the same day you want to eat them for the best results.

Thai Squash Wontons and Spring Rolls

 vegetarian (makes lots of the filling)

  • 1/2 butternut squash (keep seeds if you want to roast them too)
  • olive oil, salt, pepper
  • 1/2 onion, chopped
  • 1 stalk celery, finely chopped
  • a large clove garlic, finely chopped
  • 1 tbsp grated/minced ginger
  • 1 lemongrass stalk, bashed, ends removed and finely chopped
  • 1/2 red chilli (I only used 1/2 because my chillis are really hot you can use more)
  • a handful of coriander, stalks chopped separately
  • salt & pepper
  • 1 tbsp cornflour
  • some breadcrumbs if the mixture is very wet (panko are best)
  • wonton wrappers (defrosted at room temp. Keep covered or they will dry out)
  • spring roll wrappers(defrosted at room temp. Keep covered or they will dry out)
  • 1 egg, beaten for brushing

Preheat the oven to 200C, cut the squash half in half, put on a lined baking sheet, drizzle with olive oil, salt & pepper and roast for about 30 – 45 minutes depending on your squash. It needs to be tender. You can roast the seeds at the same time, just wash and dry them, spread them out on a sheet of  foil, drizzle with a little olive oil, salt & pepper and roast for about 15 minutes. (Keep an eye on them they should brown slightly not burn). Leave the squash until cool enough to handle and scoop out the soft flesh into a large bowl.

Meanwhile heat some oil in a frying pan over a medium heat and add in the onions, celery, coriander stalks, lemongrass and chilli with a pinch of salt and cook for about 5 minutes until the onion is translucent. Then add in the garlic and ginger and cook for another 2 minutes. Tip this into the squash with the chopped coriander leaves and mix everything together well. Add in the cornflour and breadcrumbs if it seems very wet.  Season with salt & pepper and taste.

When they have come to room temperature place one wonton wrapper on a board or work surface so it is a diamond shape. With your finger moisten the edges of the wrapper with the beaten egg. Take a small teaspoon of the filling and put it in the top triangle of the diamond away from the edges.

Fold the bottom half over the filling and seal the edges with your fingers. Push down around the filling to get rid of any air. Make sure the edges are sealed and there is no filling escaping. Moisten the two bottom corners with egg and close them together and seal to create the dumpling shape. Sit it up on it’s base.

Continue until you have made enough wontons. I think three per person in a little bowl of soup is enough for a starter. You could also serve more of them as  a main course (like a ravioli or tortellini dish) with some of the Thai Green Curry sauce (see recipe below).

With the spring roll wrappers, lay it out on a board in a diamond shape again. Brush all the edges with beaten egg. Place teaspoons of the filling in a sausage shape about a quarter of the way up, not touching the edges, as in the photo above.

Fold the wrapper over the filling and tightly roll away from you until you reach the last quarter. Then brush the two ends with beaten egg and fold them in tightly.

Then continue rolling it up until you get something like this…

Store the wontons and spring rolls in the fridge separated with baking paper so they don’t stick together but use them on the same day, they don’t keep well overnight. To cook the spring rolls deep fry in hot vegetable oil in a wok, frying pan or deep fat fryer until golden on both sides (about 2 – 3 minutes on each side). Drain on kitchen paper and serve with your favourite dipping sauce….

Spring Roll Dipping Sauce

  • soy sauce
  • Shaoxing rice wine
  • sesame oil
  • oyster sauce
  • minced ginger
  • lime juice
  • brown sugar/palm sugar
  • chopped spring onions or garlic shoots
  • chopped red chilli
  • fresh coriander
  •  

    These are the ingredients for my dipping sauce. I have no idea of amounts just start with the soy and keep adding and tasting until you get what you like…

Wonton Soup Recipe

serves 4, vegetarian

  • 5 small bowls of vegetable stock (use the bowl you are serving in to get the correct amount plus 1 extra for luck)
  • about 1 tbsp white miso paste
  • about 2 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • a few drops of sesame oil
  • 1 tsp minced ginger
  •  1/2 red chilli, finely chopped plus extra for garnish
  • some shredded cabbage, a handful
  • 1 garlic chive or spring onion, finely sliced, plus extra for garnish
  •  1 tbsp chopped coriander plus leaves to garnish
  • roasted pumpkin seeds (see above) optional
  • 12 wontons (3 per person) see recipe above

Heat the veg stock to just under boiling and add in the miso, spring onions/garlic shoots, chilli, cabbage, ginger, rice wine and soy sauce. Stir until the miso dissolves and simmer for a few minutes to soften the cabbage. Add a few drops of sesame oil and drop in the wontons. They will sink, give them a stir occasionally and cook in gently bubbling water for 3 or 4 minutes. They should float to the top then give them another minute or so. Scoop out the wontons with a slotted spoon and place them in the serving bowls.

Stir in the chopped coriander and ladle the hot soup over the wontons. Garnish with extra spring onion, pumpkin seeds, sliced chilli and coriander leaves and serve immediately.

 This is such a brilliant starter to an Asian meal. It’s light, aromatic , healthy and full of flavour. The Washer Up said it was the best soup I’ve ever made and I think I agree. It’s one of those dishes you never want to end.  You could definitely serve it as a main course in a bigger bowl with more of everything but maybe it’s better to leave people wanting more, I don’t know, you decide…….

Alongside the Spring  Rolls and dipping sauce I served some Thai Green Curry Rice Noodles. I got the recipe for the Thai Green Curry Paste from Tes at Home. Tes is Thai and lives in India and I think the recipe comes from her mother. It was really very good, well-balanced and flavourful even though I couldn’t get any Thai basil and I substituted ginger for galangal…

Thai Green Curry Noodles

serves 4, vegan

  • about 400 gr fat rice noodles (I used XL)
  • 3 heaped tbsp Thai Green Curry Paste (store-bought or homemade)
  • 1 tin 400 ml coconut milk
  • soy sauce and  brown sugar/palm sugar to taste
  • fresh coriander chopped
  • chopped spring onions/garlic shoots
  • coriander leaves/spring onions/sliced chilli for garnish
  • veg stock if necessary

Cook the noodles according to the instructions on the packet, drain, rinse under cold water and set aside. Meanwhile heat a tablespoon of oil in a large frying pan or wok over a medium heat. Cook the curry paste and spring onions for 2 or 3 minutes until the spices are aromatic then add in the coconut milk. Stir everything and cook to thicken the sauce slightly. Taste and add some soy sauce & sugar if you think it needs it. Place the noodles in the sauce a handful at a time, string to coat the noodles then add the chopped coriander. When the noodles have warmed through and are coated in the sauce tip into your warmed serving dishes (If it seems a bit dry you can add a bit of veg stock).

Garnish with coriander leaves, spring onion and fresh chilli……………

And serve with the Spring Rolls and dipping sauce……… delicious!!!

This recipe is featured in January’s YBR round up hosted by Nancy at Spicie Foodie. To see a fantastic selection of delicious recipes & beautiful photos click on the Your Best Recipe Badge above and have a look around…

14 Responses to “Thai Squash Wonton Soup and Spring Rolls with green curry noodles”

  1. Mateja January 30, 2011 at 3:04 am #

    What a wonderful presentation! I could survive on this kind of soups! Thank you for step by step picture instructions- visual adds make work so much easier!

  2. Katrina January 30, 2011 at 8:12 pm #

    I must try my hand at spring rolls. These look delish. Nice pics too!

  3. Kita January 30, 2011 at 11:18 pm #

    May I come over for leftovers because it sounds amazing! Those spring rolls look awesome too!

  4. Mateja January 31, 2011 at 12:44 am #

    There is an award waiting for you! You can pick it up on “My Awards” page (http://indulginglife.blogspot.com/p/my-awards.html)
    Mateja @ Indulging Life

  5. Roxan January 31, 2011 at 1:52 am #

    Oh my! This looks hands down delicious. There’s just so much about it that i love – the roasted squash, the wontons, homemade veg stock… YUM! Great job.

  6. happywhennothungry January 31, 2011 at 4:08 am #

    Wow this soup and these spring rolls look so fresh and delicious! I love all the flavors too!

  7. tiffany January 31, 2011 at 1:16 pm #

    There is nothing that I do not love about this recipe! I am a HUGE fan of complex flavors and these sound like they marry so well! And I adore that you created a soup to really highlight the fact that you made your own broth!!!

  8. denise @ bread expectations January 31, 2011 at 2:04 pm #

    There really is something about southeast Asian soups and noodley soup dishes that make you wish the bowls were bottomless!!!

    I have to make those wontons! Hubby loves roasted squash but doesn’t eat enough veg. I love tricky food like this LOL And those rolls too!

  9. tony ward January 31, 2011 at 2:49 pm #

    this one is an absolute masterpiece….my taste buds are tingling AGAIN.!!! L O L xx

  10. Tes January 31, 2011 at 5:05 pm #

    Ummmm that spring rolls looks so amazing. The soup look warm and comforting, too. What a healthy and delicious meal🙂

  11. Nancy/SpicieFoodie February 1, 2011 at 12:28 am #

    Wow, what delicious recipes. Everything looks so good, I want to eat them all. Thank you for participating in this months YBR!

  12. Magic of Spice February 1, 2011 at 7:25 am #

    These are both wonderful recipes…I must try this soup🙂

Trackbacks/Pingbacks

  1. My 7 Links Challenge, Pass it on… « Cook Eat Live Vegetarian - August 21, 2011

    […] Thai Squash Wonton Soup & Spring Rolls…. […]

  2. YBR: Your Best Recipes of January 2011 - February 25, 2012

    […] by Spicie Foodie on January 31, 2011 Pin itAs the first month of the new year comes to a close, I can see that you have all started the new year off to a wonderful start. These are Your Best Recipes of January 2011, don’t they look delicious? This month we also have a few new participants, welcome and we all hope to keep seeing your best recipes every month. (On a side note I would like to remind those of you that haven’t added a badge or the button to your blogs to please do so, it is a requisite for participating. The more exposure for the YBR, the more exposure for you the participants. Please make sure that the YBR badge or button links to the YBR dedicated page http://spiciefoodie.blogspot.com/p/your-best-recipe.html ) Thanks again to each and everyone of you for submitting your delicious and beautiful dishes. Please stop by the participating bloggers, say hello and that you saw their recipe on the YBR. Bon Appetite! Get ready to drool🙂 (Recipes are presented in the order they were recieved) Shirley, Enriching Your Kid!, Chicken – Spinach HotDog Peggy, My Fiance Likes It So It Must Be Good, Mint Chocolate Chip Cheesecake Sandra, Sandra’s Easy Cooking, Potatoe Halves with Cheese and Parsley Sommer, A Mama With Flavor, Parsnip Fritters With Blue Cheese Walnut Whip Heather, Girli Chef, Lazy Girl’s Cassoulet Annie, Annie’s Dish, Earl Grey Cupcakes with Lemon Buttercream Tanantha, I Just Love My Apron, Mini shrimp cups Karen, The Executive Mom, Chile Verde Burritos Alisha~Magic of Spice, The Ardent Epicure, Ricotta Stuffed Sweet Peppers with Ratatuille Nicoise Kankana, Sunshine & Smile, Creamy Cheese stuffed Portobello Julie, Gourmet Gateways, Black Forest Macaron Roxana, A little Bit of Everything, Biscuit Joconde Imprime / Entrement Gina, What’s For Dinner Across State Lines, Pork Tamales Nancy, Spicie Foodie, Baharat Spiced Beef Stew Priscilla, She’s Cookin’, Salmon-wrapped-Poached-Eggs Citra, Indonesian in Turkey, Brownie Tangerine Cheesecake Ann, Anncoo Journal, Koi Fish Rocio, Apicius’ Apprentice, Mexican Hot Choc Cookies MrsByn, 365 Days of Clean Eating, Sweet & Spicy Sesame Ginger Chicken Stir Fry with Brown Rice Nisa, Cooking is Easy, Peanut candy Brindusa , Cooking With My Soul, Wild rabbit roast in red wine Natalie aka foodblogandthedog, Cook Eat Live Vegetarian, Thai Squash Wonton Soup […]

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