Thai Vegetable Spring Rolls

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These  Thai Vegetable Spring rolls are a childhood favorite, that continues to be popular in our house! A recipe from our Thai friend, Aum! She used to make these at all our neighborhood potlucks and they were very very popular with everyone!

Total time is not inclusive of – optionaL

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A SNACK THAT WINS EVERYONE OVER!

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Ingredients:

Garlic, minced		3 cloves
Ginger, minced		1 " piece
Geen onions/ Spring onions, sliced julienne		2
Red chili padi, minced (omit if you prefer very mild spring rolls)		1
Carrot,  julienne sliced		½ cup
Cabbage, thinly shredded		½ cup
Mushrooms, sliced (optional)		4-6
Bean sprouts, loosely packed		¾ cup
Bean noodles/cellophane/glass noodles (soaked in hot water for 10 minutes, drained, and cut to make shorter. Substituting these for rice vermicelli is not recommended).		1 small packet
Fresh coriander, roughly chopped		½ cup
Fresh basil, roughly chopped (optional)		½ cup
Vegetable Oil, plus more for deep-frying		2 Tbsp
Spring roll wrappers (thawed if frozen)		1 pkg.
Light soy sauce		2 Tbsp
Vegetarian stir-fry sauce (We like Lee Kum Kee brand)  OR fish sauce		2 Tbsp
Lime juice		2 Tbsp
Sugar		¼ tsp
Thai sweet chili sauce (available in most supermarkets, Asian section-We like Kimbal Brand)		As needed, to Serve

Method:

1. Heat 2 Tbsp oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, green onion, and chili. Stir-fry until fragrant (about 1 minute). Add a little water to the wok/pan when it gets too dry instead of more oil.
2. Add carrot, cabbage, mushrooms. As you stir-fry, add the sauce. Stir-fry 1-2 minutes until vegetables have just softened but must still remain crisp. Remove from heat and ‘toss in’ bean sprouts.
3. Do a taste test and season with salt, soy, fish sauce, etc as necessary.
4. To assemble rolls, lay thawed spring roll wrappers on a clean working surface.
5. Place a damp kitchen cloth over them. Peel off one wrapper at a time carefully and keep the rest covered with the damp cloth while you are stuffing each roll.
6. Place one or two Tbsp. of filling on each wrapper (depending on the size of the wrapper). Spread filling along the width of the spring roll wrapper – you’ll want to do this 2/3 of the way down, closer to the bottom to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this).
7. Sprinkle some of the fresh coriander and basil over the filling. Then fold the left and right sides of the wrapper over the filling.
8. Now, roll the spring roll shut, tucking filling inwards as you do so. Roll upwards. Secure by dipping your fingers in some water and wetting the end, “pasting” it shut.
9. To fry spring rolls, heat some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. The oil will start to form small ripples on the bottom when hot. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.
10. Gently place spring rolls in oil, allowing them to fry for about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Drain on kitchen paper towels till served.
11. Serve spring rolls while still hot with Thai Sweet Chili Sauce.

Thai Vegetable Spring Rolls

Notes:

• The veggies must stay crisp. Do not add too much sauce to the filling and risk it going soggy.
• Other optional veggies are capsicum, celery, etc.
• Adding some Szechuan STIR FRY SAUCE OR chillI oil gives a great tasting kick!

Key Ingredients: Cabbage, Carrot, Beansprout, Mushroom, Thread noodles, Spring Onion, Garlic, Ginger, Chilli, Oil, Pastry, Herbs, Seasoning.

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