A well-known appetizer that is well liked by all ages. Many Thais often eat it as a snack. The golden brown wrapper compliments the
fresh, colorful vegetables and other ingredients inside, and the texture of this thin yet crispy wrapper makes these rolls fun to eat. With a
delicious combination of flavors and many textures all in a small roll, it is easy to eat a lot whether with or without the plum sauce. A tasty
prelude to a wide variety of dishes!
Preparation
- Soak dried shitake mushrooms in hot water for 20-30 minutes or until they are soft. Squeeze out all excess water. Cut off the stem. Slice
the shitake mushrooms into thin slices. Keep the shitake water.
- Soak the bean thread noodles in hot water until soft. Remove from water and cut the bundle into four pieces. Remove the strings
(that tied the noodles together, if any).
- If the spring roll wrappers are frozen, defrost them first.
- To make egg wash, place a whole egg (without shell) in a small bowl and beat lightly with a fork.
Directions
- Heat 2 tablespoons of vegetable oil in a pan. Turn the heat down to medium-high. Add minced garlic, fry until fragrant.
- Add ground pork. Stir until cooked.
- Add carrots, noodles and shitake mushrooms. Mix them well.
- Add cabbage and mix well. Stir until cooked.
- Add white pepper powder and Thai light soy sauce. Stir well.
- Put the filling in a bowl. Set aside and let it cool down. Do not wrap when filling is hot.
- Lay a wrapper in front of you and with a corner pointing toward you, spread 2-3 tablespoons of the filling horizontally. Fold the
bottom of the wrapper up over the filling and gently press down. Fold in both of the sides of the wrapper. Continue to roll the spring roll up towards
the top of the wrapper. Brush the top corner with a bit of egg wash to seal the roll.
- Heat oil until hot. Turn the heat down to medium.
- Place a spring roll in the pan, one at a time. Deep fry a few spring rolls at a time until the color turns golden brown.
- Drain fried spring rolls on paper towels to absorb excess oil.
- Serve with plum sauce or spring roll sauce.
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Before Cooking
- Serving amount: 24 rolls.
- Do not use Vietnamese spring roll wrappers. They are made from rice flour, whereas Thai spring
roll wrappers are made from wheat flour.
- Keep a damp cloth over the wrappers and finished rolls while rolling to prevent them from drying.
- It is best to serve as soon as possible. It is not recommended to keep overnight after deep-frying.
- If desired, substitute ground pork with ground chicken. Omit the meat for vegetarian.
Ingredients
1 cup Ground pork
3/4 cup Chopped shitake mushrooms
1 cup Chopped carrots
3 cups Shredded cabbage
2 bundles Clear noodles (bean thread)
1 teaspoon White pepper powder
2 teaspoons Minced garlic
4-5 tablespoons Thai light soy sauce
1 package Thai spring roll wrappers
1/4 cup Shitake water
1 Egg
3 cups Vegetable oil
1/4 cup Plum sauce or spring roll sauce
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