Thai Spring Rolls

We made this last week using a recipe from a cooking class that we took a couple years ago when we were in Thailand.  We came home all ready to cook Thai food, but never really took much of a plunge into it.  This past couple of months making Vietnamese food has reawakened the spirit.  That and a good meal at a Thai restaurant in Wyoming!  Recipe for 5, must 5x it for a whole package of wrappers (these wrappers have a very weird texture.  Never fear, once fried they are amazing).

2tbsp	Vegetable oil
3 pc	mushroom		sliced
50 g	coriander root		chopped
1/2cup	carrot		sliced
1/2 cup	cabbage		sliced
20 g	Glass noodles		soaked
5 pc	spring roll wrapper
1 tbsp	Water
2 tbsp	Egg for egg wash

Seasoning

 

1/2 tsp Sugar

1 tbsp  Soy Sauce

1/3 tsp Sesame Oil

Stir Fry Paste

4-5 pc coriander root

1 clove Garlic

1 tsp ground pepper

1 pinch of salt

METHOD OF PREPARATION

a.                             Soak dry noodles with water and cut long 2 inch.

b.                             Smash garlic, coriander root, white pepper corn and salt onto mortar .

c.                              Mix egg together for to be glue.

1.                            Heat a wok for 15 seconds and add in vegetable oil (medium heat).

2.                            Add paste. Keep stirring till fragrant (low heat).

3.                            Add cabbage, carrot and mushroom. Stir till they are cooked.

4.                            Add seasoning sauce and glass noodles before will turn off the heat.

5.                            Keep on a plate wait it’s cool down in a few minute.

6.                            Scoop stir fried vegetables on spring roll wrapper (2 T) and wrap.

7.                            Prepare palm oil with big wok or deep fryer turn on the heat with medium-high heat.

8.                            Add spring roll on oil about 4-5 pieces for one time stir and turn until the wrapper turn brown color.

9          Place on oil paper a few minutes wait a bit cold down and cut for serving.