The spring roll wrappers here aren’t as thin as the ones in Vietnam but also aren’t as thick as the Chinese style egg roll wrappers – they’re somewhere in between.
And they’re not rice based, so a no-no for gluten free eaters unfortunately.
They do still make for a killer appetizer and when served with that sweet chili garlic sauce you just can’t get enough.
Luckily when you make these at home you’re not limiting yourself to the appetizer portion size set by the cafes and restaurants.
Who says 3 spring rolls is enough anyway? Perhaps I want more.
The joys of cooking at home.
Make as many of these as you wish, but don’t fry them until you’re ready to gobble them up – you wouldn’t to waste any of that crispy perfection.
I came across this recipe on the Thai island of Koh Lanta, but vegetarianism is very popular in Thailand both on mainly and even on islands like Koh Phan, where you can even find good hostels that provide nice vegetarian cuisine
Recipe from Time for Lime Cooking School
- 8 ounces glass noodles
- 6 tablespoons vegetable oil
- 5-6 cloves garlic, minced
- 4 coriander roots, crushed, and minced
- 8 ounces fresh bean sprouts
- 12 shiitake mushrooms, sliced
- 1 carrot, julienned
- 2 teaspoons black pepper
- 1/4 cup oyster sauce (use mushroom sauce for vegan version)
- 1/4 cup light soy sauce (Use gluten-free tamari for gluten-free version)
- 1 tablespoon sesame oil
- 3 tablespoons sugar
- 1/2 cup vegetable broth (or water)
- 6 green onions cut into 1 inch pieces
- 20 spring roll wrappers (can be found in frozen section of Asian food stores) (for gluten free version make sure made with rice flour, for vegan version make sure no egg used)
- 4 cups oil for deep frying
- For sealing the spring rolls:
- 4 tablespoons flour (cornstarch for gluten free version)
- 1 1/2 tablespoons water
- Soak noodles in room temperature water for 15 minutes and drain. With scissors cut noodles into smaller segments.
- Heat wok over medium heat and add vegetable oil (6 tablespoons), garlic and coriander root. Cook until aromatic (1 minute).
- To the wok add bean sprouts, mushrooms, carrot, and noodles. Cook until bean sprouts soften. If mixture gets dry add some of the broth (or water).
- Add oyster, soy sauce, black pepper, sugar, sesame oil and remaining broth. Stir until sauce is reduced and vegetables and noodles absorb the broth and sauce. Remove from heat and add the green onion.
- In a small bowl combine flour and water and mix until smooth (this will be used to seal the spring rolls).
- Place spring roll wrapper in front of you (with a damp cloth covering the wrappers you aren't using) and add 3 tablespoons of filling to the bottom third of the wrapper. Start rolling, tightly and after rolling it halfway fold in the sides and keep rolling. To secure the spring roll spread some of the flour mixture on the tip of the spring roll and press against the side. Place spring roll under a damp cloth and set aside.
- Repeat with remaining spring roll wrappers and filling.
- Heat 4 cups oil for deep frying the spring rolls. To test the oil temperature dip a toothpick into the oil and when bubbles form around it the oil is ready.
- Gently slide in 4 spring rolls at a time. Deep fry until golden brown. Remove from pan and drain off oil from the spring rolls (using paper towels or strainer).
- Repeat until all spring rolls are fried.