Khon's Roll (3) Recipe

Soak bean thread noodles in warm water for 5–7 minutes until soft. Drain, squeeze gently to remove excess water, and chop into 2–3 cm lengths. Set aside.

Finely shred the cabbage and julienne or grate the carrot. Mince garlic and chop shallot. Keep vegetables ready for cooking.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and chopped shallot; sauté 30–45 seconds until fragrant but not browned.

If using ground pork: add the pork to the skillet and break up with a spatula. Cook 4–6 minutes until no pink remains and juices evaporate.

If using crumbled tofu: push aromatics to one side, add tofu and sauté 3–4 minutes until heated and slightly golden, pressing to remove excess moisture.

Add the softened, chopped bean thread noodles, shredded cabbage, and carrot to the skillet. Toss to combine and cook 2–3 minutes until vegetables are slightly softened but still have bite.

Season the filling with 1 tablespoon fish sauce (or additional soy sauce for vegetarian), 1 teaspoon soy sauce, 1 teaspoon white pepper, and 1 teaspoon sugar. Stir and cook 1–2 minutes to let flavors meld. Taste and adjust seasoning.

Remove the filling from heat and let it cool for 10 minutes so it firms slightly for easier rolling.

Prepare the cornstarch slurry by mixing 2 tablespoons cornstarch with 4 tablespoons water until smooth. This will be the glue for sealing.

Place one wheat flour paper on a clean work surface. Put about 2 heaping tablespoons (approximately 30 g) of filling near the lower third of the wrapper, forming a line across the width but keeping 1–2 cm clear at the edges.

Fold the bottom edge up over the filling, tuck tightly, fold both sides in toward the center, then continue rolling tightly to the top. Brush the top edge with a little cornstarch slurry and press to seal. Repeat with remaining wrappers and filling (should make about 10–12 rolls).

Heat oil in a deep skillet or pot to 175–180°C (350–360°F). You should have at least 2–3 cm of oil depth for shallow deep-frying; adjust quantity as needed and keep a medium-high burner setting to maintain temperature.

Fry rolls in batches without overcrowding — 3–4 at a time — for 3–4 minutes, turning occasionally, until the wrappers are golden brown and crisp. If oil is too hot, rolls will brown quickly but remain oily inside; if too cool they will absorb oil. Adjust heat to maintain 175–180°C.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towels to drain. Let rest 2 minutes before serving so they crisp up fully.

In a small saucepan, combine 4 tablespoons rice vinegar, 3 tablespoons sugar, 2 tablespoons ketchup, and 4 tablespoons water. Stir and bring to a gentle simmer over medium heat until sugar dissolves.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then slowly whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens. Stir in chili flakes or sriracha if using, then remove from heat and cool slightly.

Arrange Khon's Rolls on a platter. Garnish with chopped cilantro or Thai basil and serve with sweet & sour sauce and lime wedges on the side. Best eaten hot and crisp.