Thai Vegetable Spring Rolls Recipe

PREPARE THE VEGETABLES

1. Begin by placing dried mushrooms in a bowl of water. Let them soak until they’re fully rehydrated and supple, approx 20 minutes. If you’re using glass noodles, soak them as well.
2. Prep your veggies. Julienne the carrots, finely shred the cabbage, mince garlic, rinse your bean sprouts, and after soaking finely slice the mushrooms.

COOK THE FILLING

1. Warm your pan and add oil, toss in chopped garlic and fry until golden. Add white pepper, soy sauce, oyster sauce, and sugar, stirring well to combine.
2. Add your mix of vegetables. Stir them into the sauce, coating each veggie. Cook until they reach that point of crunch-yet-tender texture.
3. Transfer to a colander and let excess juice drain. Allow the vegetable filling to cool down before rolling.

HOW TO ROLL SPRING ROLLS

1. Prepare your ‘glue’. Either beat an egg in a mixing bowl or mix all-purpose flour with water at a 1:1 ratio.
2. Once the filling has cooled, lay out a spring roll wrapper on a clean surface. Scoop a generous amount of your cooked vegetables mix onto the wrapper, positioning it between the middle and the bottom.
3. Roll the wrapper over the filling, and push back the filling to make it tight.
4. Fold the sides of the wrapper towards the center.
5. Firmly roll upwards and as you complete the roll, dab the final edge of the wrapper with your egg ‘glue’.
6. Repeat and make sure all your vegetable rolls are firm.

DEEP-FRY SPRING ROLLS

1. Pour oil into a deep pan or wok and heat to 350°F (175°C). Fry the spring rolls for about 2–3 minutes on each side, or until they turn golden brown and crispy. Use tongs to turn them gently. The filling should be hot and the wrapper crispy, not overly browned.
2. Remove the rolls from the oil and let them rest on a wire rack or paper towels to drain excess oil. Serve with a dipping sauce of your choice.