Fried Spring Rolls Vegetarian

Fried Spring Rolls
Fried Spring Rolls

RECIPE:

EQUIPMENT

  • Wok or skillet, mortar or food processor

INGREDIENTS

  • 1/2 cup Tofu, small cubes
  • 1 cup Glass noodles (mung bean noodles)
  • 1/2 cup Bean sprouts
  • 1 clove Garlic
  • 1 tsp White peppercorns
  • 1 Coriander root
  • 1 cup Cabbage, shredded
  • 1/2 cup Carrots, shredded
  • 1/4 cup Mushroom, sliced
  • 10-15 Spring roll wrappers
  • 2 tbsp Wheat flour
  • 2 tbsp Water

SEASONING SAUCE:

  • 1 tbsp Mushroom sauce
  • 3 tsp Light soy sauce (3 tsp=1 tbsp)
  • 1 tsp Sugar
  • Pinch White pepper powder (optional)

INSTRUCTIONS

  • In a mortar or food processor, smash coriander root, peppercorns, and garlic until a paste.
  • In a wok, add 2 tbsp cooking oil and 2 tsp of paste (from 1) and stir fry until fragrant.
  • Add tofu, mushrooms, carrots, and cabbage. Cook briefly.
  • Add seasoning sauce and bean sprouts. Mix well and cook briefly. Set aside.

WRAPPING THE ROLLS:

  • Make wrapper glue by mixing water and flour. Set aside
  • Layout 1 wrapper on cutting board in the shape of a diamond. Put 2-3 tbsp of paste near corner
  • Wrap carefully making sure to seal the ends.
  • Apply glue and finish sealing
  • Deep fry until golden brown.
  • Let cool and serve with Thai sweet chili sauce (see link below)

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.

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