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Restaurants›KHON Thai Kitchen by Seeda›A1 Khon's Roll (3) Recipe

A1 Khon's Roll (3) Recipe

Inspired by KHON Thai Kitchen by Seeda

Time45m

Serves3

Fried wheat flour papers stuffed with the option of ground pork or veggie, bean thread noodles, green cabbage, and carrot, served with sweet and sour sauce.

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Ingredients

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Filling (makes enough for 3 rolls)

7.05 oz (200 g) ground pork (or firm tofu, crumbled for vegetarian)

1.06 oz (30 g) bean thread (cellophane) noodles

1 cup green cabbage, finely shredded

1/2 cup Carrot, grated

1 tsp Garlic, minced

1 tbsp shallot or small onion, finely chopped

1 tbsp Aged soy sauce

1 tsp oyster sauce (or vegetarian mushroom sauce)

1/2 tsp fish sauce (or soy sauce for vegetarian)

1/4 tsp White pepper

1/2 tsp sugar

1 tbsp vegetable oil (for filling and rolling)

Wrappers & Frying

3 pieces wheat flour papers (spring roll / egg roll wrappers) — medium size

1 tsp all-purpose flour (for seal slurry)

1 tbsp water (for seal slurry)

2 1/8 cup (500 ml) neutral oil for deep frying (canola, vegetable)

Sweet & Sour Dipping Sauce

3 tbsp rice vinegar or white vinegar

3 tbsp granulated sugar

1 tbsp Ketchup

3 tbsp water

1/2 tsp Cornstarch

1/2 tsp chili flakes or chopped fresh chili (optional)

Method

Filling (makes enough for 3 rolls)

Prepare bean thread noodles

Soak the bean thread noodles in warm water for 5–7 minutes until soft. Drain and chop into 2–3 cm (1 inch) lengths. Set aside.

Cook aromatics and protein

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add minced garlic and chopped shallot; sauté 30–45 seconds until fragrant. Add ground pork (or crumbled firm tofu) and break up with a spatula. Cook until pork is no longer pink, about 4–5 minutes (tofu 3–4 minutes).

Combine vegetables and season

Add shredded cabbage, grated carrot, and chopped bean thread noodles to the pan. Stir to combine and cook 2–3 minutes just until cabbage softens slightly but retains some texture. Add soy sauce, oyster or mushroom sauce, fish sauce (or extra soy for vegetarian), white pepper, and sugar. Toss and cook another 1–2 minutes so flavors meld and liquid reduces. Taste and adjust seasoning. Remove from heat and let filling cool slightly.

Wrappers & Frying

Make sealing slurry

Whisk the 1 teaspoon flour with 1 tablespoon water to make a thin paste. This will be used to seal the wrappers.

Assemble rolls

Lay one wheat flour paper on a clean surface with one corner pointing toward you (diamond orientation). Spoon approximately 1/3 of the cooled filling (about 80 g) across the lower third of the wrapper, leaving 1 cm border at edges. Fold the bottom corner up over the filling, then fold both side corners in toward center. Roll tightly toward the top corner, brushing the top edge with the flour slurry to seal. Repeat to make 2 more rolls. Keep rolls seam-side down on a tray.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 6 cm (2.5 inches). Heat to 175°C (350°F). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise slowly without browning immediately.

Fry rolls

Fry the rolls in batches (do not overcrowd) seam-side down first, turning occasionally, until golden brown and crisp all over, about 3–4 minutes per batch. Use tongs to turn gently. Remove to a wire rack or paper towel-lined plate to drain briefly.

Sweet & Sour Dipping Sauce

Make sauce

Combine rice vinegar, sugar, ketchup, and water in a small saucepan. Stir and bring to a simmer over medium heat so sugar dissolves. Mix cornstarch with a little cold water to form a slurry (about 1/2 teaspoon cornstarch in 1 teaspoon water) and whisk into the simmering sauce. Cook 1 minute until sauce thickens slightly. Stir in chili flakes or chopped chili if using. Remove from heat and let cool slightly before serving.