Thai Spring Rolls Recipe
Rolls stuffed with mung bean noodles and fresh vegetables then golden fried.
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Ingredients
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Filling
Spring Roll Wrappers
Frying
Method
Prepare the Filling
- 1
Soak Mung Bean Noodles
In a bowl, soak the mung bean noodles in warm water for about 15 minutes until they are soft. Drain and set aside.
- 2
Prepare Vegetables
Julienne the carrot, cucumber, and red bell pepper. Shred the cabbage and chop the green onions and cilantro.
- 3
Combine Filling Ingredients
In a large mixing bowl, combine the soaked mung bean noodles, julienned carrot, cucumber, red bell pepper, shredded cabbage, chopped green onions, and cilantro. Season with salt and black pepper. Mix well to combine.
Assemble Spring Rolls
- 4
Prepare Wrappers
Lay a spring roll wrapper on a flat surface, with one corner facing you. Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 5
Roll the Wrapper
Fold the bottom corner over the filling, then fold in the sides. Roll tightly away from you to form a spring roll. Repeat with the remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat Oil
In a deep frying pan, heat vegetable oil over medium heat until hot (about 350°F or 175°C).
- 7
Fry Spring Rolls
Carefully add the spring rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
