Thai Vegetable Spring Rolls

Fresh AND Tasty. Use the freshest veggies to boost the flavor of this tasty treat! A crisp starter or snack that promises not to disappoint. Serve Thai Vegetable Spring Rolls hot!

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Thai Vegetable Spring Roll

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

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Ingredients:

• 3 cloves garlic, minced
• 1 ” piece  ginger, minced
• 2 green onions, sliced julienne
• 1 red chili padi, minced (omit if you prefer very mild spring rolls)
• ½ cup  julienne sliced carrot
• ½ cup thinly shredded cabbage
• 4-6 mushrooms-optional
• ¾ cup loosely packed bean sprouts
• 1 small packet -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). 

  

• ½ cup fresh coriander, roughly chopped
• ½ cup fresh basil, roughly chopped -optional
• 2 Tbsp. oil, plus more for deep-frying
• 1 pkg. spring roll wrappers (thawed if frozen)
• 2 Tbsp light soy sauce
• 2 Tbsp vegetarian stir-fry sauce (We like Lee Kum Kee brand)  OR fish sauce
• 2 Tbsp lime juice
• ¼ tsp  sugar
• To Serve: Thai sweet chili sauce (available in most supermarkets, Asian section-We like Kimbal Brand)

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