Thai Spring Rolls
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
You can also add fried shrimp or mushrooms to the filling, which will be very tasty as well :) Sweet chili sauce or chicken sauce pairs well with spring rolls.
Ingredients
- White Cabbage - 3.5 oz
- Carrot - 1 piece
- Sprouted legumes - 3.5 oz
- Rice Noodles - 1.8 oz
- Garlic - 2 cloves
- Soy Sauce - 2 spoons
- Rice Paper - 8 pieces
- Vegetable Oil - 3 spoons
Step by Step guide
Step 1
Place the rice noodles in a bowl and cover them with warm water. Let them soak for five minutes, then drain in a colander, pat dry, and cut into shorter lengths with a sharp knife, either in two or three sections (depending on the desired length for the spring rolls).
Step 2
Slice the carrot and white cabbage into thin, evenly sized strips. Peel the garlic and finely chop it with a sharp knife or crush it using a garlic press.
Step 3
In a well-heated wok, pour in a tablespoon of vegetable oil and add the garlic. Sauté for thirty seconds. Then add the cabbage, carrot, and bean sprouts. Stir-fry for another minute.
Step 4
At the very last moment, add the sliced rice noodles to the wok, gently stir them with the vegetables, add a tablespoon of soy sauce, and immediately remove the pan from the heat.
Step 5
In a large tray or bowl with cold water, soak each rice paper sheet one by one for thirty seconds. Transfer them to a large cutting board.
Step 6
Place about a tablespoon of the vegetable filling in the center of each rice paper sheet and fold it into a tight envelope.
Step 7
In a skillet, heat the remaining tablespoon of vegetable oil, place the spring rolls in the pan, and fry them for two to two and a half minutes on each side.
Step 8
Transfer the cooked spring rolls from the skillet to a paper towel and drain well. Then arrange them on plates — four spring rolls per serving — and serve with spicy chili sauce.
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