Saucepan@saucepan · Shared this recipeFollowAsian · appetizerThai Vegetable Spring RollsCrispy Thai-style spring rolls filled with tofu, vegetables, mushrooms, and glass noodles, served with sweet chili sauce.total1 hr 20 minprep1 hrcook20 minservings30Original recipe on aline-made.comKeep this recipeAdd a copy of Thai Vegetable Spring Rolls to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients30 servingsBack to 30 servings1 tbsp oil2 clove garlic, minced1 tbsp minced ginger1 medium carrot, grated0.25 cup dried black mushrooms, wood ear mushrooms, or 6 shiitake mushrooms, soaked in hot water for 10 minutes, finely chopped2 cup beansprouts1 heaped cup napa cabbage, finely sliced7 oz tofu, crumbled1.5 oz glass noodles ), soaked in warm water for 7 minutes & cut into 1-inch/2.5cm pieces (use a scissor1 tbsp soy sauce1 tsp white sugar1 tsp salt0.25 tsp pepper30 spring roll wrappers ), (Note 12 cup peanut oilStepsClear checksTap an ingredient or step to check it off.1Step 1: If using frozen spring roll wrappers, thaw them at least 2 hours before preparing the filling. Once thawed, place them on a plate and cover with a damp tea towel to prevent drying out.2Step 2: Filling: Heat a large skillet with oil. Add minced garlic and ginger, sauté for one minute. Add the rest of the filling ingredients, including the seasonings, and stir-fry for 5 minutes.3Step 3: Transfer to a large bowl to cool.4Step 4: Folding: Carefully peel off one spring roll wrapper and lay it in front of you. Add one heaped tablespoon of the filling on the bottom. Roll it up halfway, fold in both sides, brush the edges with water (to seal), then finish rolling. Make sure the tip sticks. Otherwise, press to seal with a wet finger.5Step 5: Frying: Heat a small pot with peanut oil. The oil is hot enough when you stick a wooden spoon handle into the hot oil and bubbles appear.6Step 6: Fry spring rolls in batches (3-4 at a time), turning occasionally, until golden brown (approx. 2 minutes).7Step 7: Transfer to paper towels to remove excess oil.8Step 8: Serve hot spring rolls with sweet chili sauce.getsaucepan.com/r/0ffc59e7-6272-4f2d-b83f-5f58a705b183 · Original: https://www.aline-made.com/vegetable-spring-rolls/
