Thai food series: Vegetable spring rolls recipe

We learned this recipe for Thai vegetable spring rolls when we were staying in Phuket in Miss Chel’s Thai Cooking Class. For our review of the class, check out this post.

Ingredients

• 1 pack of spring roll wrapping sheets.
• 50 g mung bean noodles (glass noodles).
• 5 g of carrot finely chopped.
• 1/2 tablespoon chopped garlic.
• 50 g cabbage finely chopped.
• 2 ear mushrooms finely chopped (can be substituted by any mushroom).
• 3 cups cooking vegetable oil.
• 1/4 teaspoon pepper.
• 1 tablespoon light soy sauce.
• 1/2 tablespoon oyster sauce.
• 1/2 teaspoon white sugar.
• 1 egg beaten.

How to make vegetable spring rolls

1. Soak the glass noodles in water to soften. After draining cut noodles into short pieces
2. Take 1 tablespoon of oil to fry garlic in the pan. Cook until golden brown. Add all vegetables once garlic is ready and fry until vegetables are soft. Add noodles.
3. Add soy sauce, oyster sauce, pepper and sugar and stir well. When mixed, set aside to cool down.
4. Place 1 tablespoon of mixture after cooling in the corner of the spring roll paper.
5. Fold the Spring roll sheet over the filling, roll approximately ½, turn it around and then fold in the ends to close. Roll the rest tightly.
6. With a brush, paint the ends with beaten egg to seal the spring roll.
7. Fry in plenty of oil over low heat until crispy and golden brown.

Note: serve with dipping sauce i.e. sweet and sour sauce.

Recipe tip: be corny and decorted with flower-shaped tomatoes 😉

Vegetable spring rolls with the decorative tomatoes

Find more recipes in this post:

→ Thai food: Miss Chel’s thai cooking class in Phuket

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