Gypsy Soul Rolls Recipe
Thai Spring Rolls stuffed with our famous house mix of veggies, glass noodles, Pork & Chicken. Served with Sweet & Sour Sauce.
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Ingredients
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Spring Roll Filling
Method
Assembly and Cooking
- 1
Prepare the Filling
In a skillet, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant. Add ground pork and chicken, cooking until fully cooked, about 5-7 minutes. Stir in shredded cabbage, julienned carrot, bean sprouts, and chopped green onions. Cook for an additional 3-4 minutes until vegetables are tender. Add glass noodles (previously soaked in hot water and drained) and soy sauce. Mix well and remove from heat.
- 2
Prepare the Spring Rolls
Soak rice paper wrappers in warm water for about 10-15 seconds until pliable. Lay the wrapper on a clean surface. Place about 2-3 tablespoons of the filling mixture on the lower third of the wrapper. Fold the sides in and roll tightly from the bottom to the top. Repeat with remaining wrappers and filling.
- 3
Fry the Rolls
In a deep frying pan or wok, heat oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Serve
Serve the Gypsy Soul Rolls hot with Sweet & Sour Sauce on the side for dipping.
