Tongue Thai'd- Authentic Thai Vegetable Spring Rolls

This post includes a recipe I learned from an authentic Thai Chef while visiting the incredible city of Chiang Mai in Northern Thailand. My friend Jenn and I experienced these dishes first hand and had such a fun time making (and eating) them all! Part 1- Features Vegetable Spring Rolls!

POR-PIA THORD (Vegetable Spring Rolls (or Egg Rolls!) with Sweet & Sour Sauce)

Ingredients (Yields 10 spring rolls- double up for bigger batches!)

• 1/2 cup Thinly Sliced Cabbage

• 1/2 cup Thinly Sliced Carrots

• 1/2 cup Thinly Sliced Shiitake Mushrooms

• 1/2 cup Glass Noodles (soak in cold water for at least 10 minutes prior to wrapping them in the Spring Rolls)

• 1/2 tsp White Pepper

• 2 tsp Sugar

• 2 tsp Soy Sauce

• 2 tsp Mushroom Sauce (can also substitute for Mirin and/or Sesame Oil for different flavors)

• 10 pcs Spring Roll Wrappers (or egg rolls if you're like me and couldn't find spring roll wrappers)

• 1 tbsp Rice Flour (or Corn Starch)

• 4 Cloves of Garlic, Minced

• 1 tbsp Vegetable Oil

• 1/2 Liter of Vegetable Oil for Frying

Sweet and Sour Sauce *Make before the spring rolls*

Ingredients:

• 1 tbsp Sweet Chili Sauce like (Sambal Oelek)

• 1 pinch Salt

• 3 tablespoons Sugar

• 1 tablespoon Vinegar

• 2 tablespoons Water

Recipe:

1. Heat a wok (link to a great one here!) and add the1 tbsp of vegetable oil

2. Add the garlic and cook for a few minutes until it turns yellow/golden brown

3. Add in the cabbage, carrot, shiitake mushrooms, and glass noodles. Stir fry the mixture until the vegetables are soft.

4. Season with salt and pepper, soy sauce, sugar and mushroom sauce

5. Mix well and stir fry until it is fully cooked. Let the mixture cool before wrapping in the wrappers.

6. Heat 1/2 liter of oil in a deep pan, dutch oven, or fryer to 325 degrees F.

7. Mix the rice flour with a small amount (1-2 tbsp of water to make it into a paste in order to seal the spring roll.

8. Lay out the spring roll wrapper and brush the four edges with the rice flour mixture to moisten. Add two tablespoons of the spring roll vegetable mixture into a rectangular shape in the middle of the wrapper. Fold the wrapper in from the sides and then rolling the wrapper together tightly.

9. Gently drop the spring rolls into the hot oil and cook for 2-3 minutes (or until golden brown). Carefully try to flip them if needed to even the color out.

SAUCE **Make before you make the Spring Rolls**:

1. Put all ingredients for the sauce together in a small pot or pan and cook it until the sugar is dissolved. Stir to prevent the sugar from crystalizing on the bottom.

2. Transfer to a bowl and refrigerate until ready to serve.

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Some tips to consider: These are great to freeze just freeze them individually and separate with wax paper so you can individually fry them in the future! Freezing them helps seal the spring rolls together to prevent them from opening in the fryer also.

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