Vegetarian Recipes

This recipe is taken from the from Vegetarian Thai Food cookbook now on sale in our cookbook section.

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 mungbeans1 cup shredded cabbage

1/4 tsp white ground pepper (Rocket brand)

1 cup bean sprouts, root tips removed1

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

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.

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

Use a mortar and pestle to pound the fresh chilis.

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.

Tags: Vegetarian, Thai Food , noodles, Recipes