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Beginners Fruit Carving and Vegetarian Spring Roll Recipe!
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Fruit carving books and tools

  Easy Apple Leaf Fruit Carving
  Spring roll ingredients, sauces & wrappers   Vegetarian Spring Rolls Recipe


Step by step vegetable and fruit carvingStep-by-Step Vegetable and Fruit Carving Book

This beautifully detailed book leads you step-by-step to create delicately carved fruit and vegetables. Suitable for both the professional and the amateur, carvings range from a simple rose to much more detailed carvings, such as the carrot flower. See the Apple Leafcarving instructions from the book below. Visit our site for more details.

Carving knife setSet of 3 plastic handle fruit and vegetable carving knives, Kom Kom

This plastic handled set is dishwasher safe and easy to clean. The price makes this set perfect for the amateur or professional. Lengths: 5 5/8", 6 1/2", and 7". Stainless steel blades, hardened and tempered. Visit our site for more details and carving knives.


Apple leaf carving step by stepApple Leaf

2 red or green apples
sharp pointed knife, carving knife
1. Wash the apples.
2. Cut a wedged-shape slice as in the picture.
3. Trim away any of the core, leaving the flesh and skin.
4. With the carving knife, cut the slice to the shape of a leaf.
5. With the tip of the knife, make curving grooves in the skin to represent the veins of the leaf. Work from the base of the leaf to the tip.
6. Cut notches along the edges of the leaf.


Vegetarian Spring Rolls

Vegetarian Spring Rolls Vegetarian spring rolls are suprisingly simple to make. Great for a party or weekend meal, let friends and family help roll them up. Serve with the Spring Roll Sauce or even more easy, try out our two convenient ready-made sauces: Spring Roll Sauce and Sweet Chili Sauce (you may buy them right from this newsletter below).

300 grams of spring roll sheets *
25 grams mung bean noodles
3/4 cup mashed, boiled hulled mungbeans
1 cup shredded cabbage
1/4 tsp. (white ground) pepper (Rocket brand)
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 flour and water and then boiling to thicken
Vegetable oil for frying the spring rolls

Spring roll sauce:
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)

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.

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.

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.

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.

Note: Use fresh spring roll wrappers if available, otherwise use our Spring Roll Wrappers (available below). 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. Recipe copyright 1998 Sangdad Books.

Best of Thai Vegetarian Food Cookbook This recipe is from The Best of Thai Vegetarian Food by Sisamon Kongpan

May 31,2003

Spring roll sauceSpring Roll Sauce, 24oz $2.99

Sweet chili sauceSweet chili sauce, Mae Ploy brand 25floz $3.49

Rice paper wrapperSpring roll wrappers, 14oz $2.49