Thai

Thai Vegetarian Spring Rolls Recipe

Serving: 12   Prep Time: 60 mins
Difficulty: Medium

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Ingredients you need:

  • 1 egg to make egg wash for wrapping
  • 12 wrapper sheets
  • 200 g. glass noodle dry ( Soak in the water about 15 minutes until soft)
  • 400 g. shredded cabbage
  • 1 large grated carrot
  • 3-4 dry finely chopped shiitake mushroom ( soak them until soft)
  • 4 garlic cloves, minced
  • 4 tablespoon oyster mushroom
  • 3 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon black/white pepper
  • Pinch of cilantro stems , finely chopped. (optional)
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1

Gather all the ingredients, including grated carrots, finely-chopped shiitake mushrooms, shredded cabbage, softened glass noodles, and the required sauces.

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2

For the filling, heat a pan over medium-high heat. Add some cooking oil and minced garlic. Stir the garlic until it is fragrant.

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3

Add the cabbage, carrots, and mushrooms and stir them for a few minutes until all the vegetables are soft.

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4

Add and stir in the glass noodles, cilantro stems, and mixed sauce until the glass noodles are evenly coated with the sauce.

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5

Reduce the heat and allow the filling ingredients to cool to room temperature for about 30 minutes or until they are no longer hot.

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6

When the filling is ready and no longer hot, place a spring roll wrapper on a flat surface with one of the corners facing towards you. Place the filling in the middle of that corner.

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7

Tuck the wrapper from the bottom over the filling once.

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Thai Vegetarian Spring Rolls Recipe

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