← Nouns Cooking · Thai

Ingredients

• 60 g dried mung bean glass noodles
• 6 dried shiitake mushrooms
• 1 tbsp oil, for the filling
• 3 cloves Garlic, finely chopped
• 2 tbsp coriander stalks, finely chopped
• 200 g Cabbage, finely shredded
• 1 large carrot, grated
• 100 g Bean sprouts (optional)
• 2 tbsp light soy sauce
• 1 tsp Sugar
• ½ tsp ground white pepper
• 20 spring roll wrappers (about 20 cm square), thawed
• 1 tbsp plain flour mixed with 2 tbsp water, for sealing
• 1 l neutral oil, for deep frying
• 6 tbsp sweet chilli sauce, to serve

Method

1. Soak the noodles in room-temperature water and the mushrooms in hot water for 15 min. Drain, squeeze the mushrooms dry, slice them thinly and cut the noodles into 5 cm lengths.
2. Heat 1 tbsp oil in a wok over medium-high heat. Fry the garlic and coriander stalks for 30 seconds, then add the mushrooms, cabbage, carrot and bean sprouts and stir-fry for 3–4 minutes until wilted.
3. Add the noodles, soy sauce, sugar and pepper and toss for 1–2 minutes, until the noodles absorb any liquid and the filling looks dry. Spread it on a tray and leave to cool for 10 min; warm filling makes soggy rolls.
4. Lay a wrapper with a corner pointing at you, put 2 tbsp of filling near that corner, roll it over once, fold in the sides and roll up tightly. Seal the last corner with flour paste. Keep the rolls under a tea towel while you finish.
5. Heat the oil to 170°C (340°F) and fry the rolls in batches for 4–5 min, turning, until golden and crisp. Drain on a rack and serve hot with sweet chilli sauce.

Tips

• Spring roll wrappers contain wheat. Uncooked rolls freeze well on a tray; fry them from frozen for a minute or two longer.
• Bottled sweet chilli sauce is vegan-friendly, but check the label for fish sauce.

Sources

Written in our own words after cross-checking these recipes:

Marion's Kitchen Thai Caliente RecipeTin Eats