Visit our Thai Food store for Thai recipe ingredients		Go to page --> ========= Home Page ========= Thai Groceries --- Rice --- Asian Noodles --- Pad Thai --- Satay --- Curry Paste --- Fresh Curry Paste --- Thai Sauces --- Spices --- Thai Pastes --- Fresh Ingredients --- Pickled & Preserved --- Flour and Sugar --- Cooking Kits --- Asian Snacks --- Beverages --- Canned Food --- Thai Fruit --- Curry & Soup --- Convenience Food ========= Asian Cookware --- Mortar & Pestle --- Sticky Rice Steamer ========= Thai Cookbooks ========= Fruit Carving ========= Thai Recipes

Thai Spring Roll Recipe - Vegetarian

Spring Roll Ingredients

• 300 grams of spring roll sheets*
• 25 grams glass noodles (also known as mung bean noodles)
• 3/4 cup mashed, boiled hulled mungbeans
• 1 cup shredded cabbage
• 1/4 tsp white ground pepper
• 1 cup bean sprouts, root tips removed
• 1 1/2 tbsp. light soy sauce (thin soy sauce)
• 1 tbsp chopped garlic
• 1 tbsp vegetable oil for frying the garlic
• 2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
• Vegetable oil for frying the spring rolls

Preparation

1. Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce.
2. Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry. Then remove from the pan and allow to cool.
3. Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste.
4. Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.

Spring Roll Sauce Ingredients

• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tbsp. salt
• 2 tsp tapioca flour
• 1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilies)

Preparation

1. Use a mortar and pestle to pound the fresh chilis.
2. Mix together all ingredients.

Note:
Use fresh spring roll wrappers if available, otherwise use our Spring Roll Wrappers. Simply dip each paper/wrapper individually in a plate of shallow water. Allow to soften (less than a minute) and then gently remove. Roll these up with the filling above but omit the flour paste, as it is not necessary. You may also serve with ready-made Spring Roll Sauce.

Recipe Copyright © 1998 Sangdad Books. Image © 2001 ThaiKitchen.org

---

• See another Thai Vegetarian Recipe
• Also see our Egg Roll and Egg Roll Sauce recipe.

See a video how to make your own Spring Roll Dipping Sauce from Manivan.

News: