Here’s the spring roll recipe I learned in my Thai cooking class. I love that the filling has egg, tofu, and glass noodles instead of the usual lame filling that’s mostly cabbage and carrots.
There’s so much more to a good spring roll than coleslaw mix and soy sauce!
2 T very small diced carrot
5 pre-soaked black mushrooms, diced very small
2 T very small diced cabbage
1/4 cup mung bean sprouts
3/4 cup very small diced tofu
1/2 cup glass noodles
1 T light soy sauce
1/2 t salt
1/2 t white pepper
1 t white sugar
spring roll wrappers or rice paper
Heat the oil in a skillet over medium heat. Add the garlic and sauté a few minutes, then add the carrot, mushrooms, cabbage, bean sprouts, tofu, egg, and glass noodles. Cook until the egg is scrambled and done. Add the soy sauce, salt, white pepper, and sugar, cook a few more minutes, then remove it from the heat and allow it to cool.
Place a tablespoon of filling near the bottom of a wrapper, fold the bottom of the wrapper over the filling, fold in the sides, then roll it tightly closed, seal the end by brushing with a little water or beaten egg and pressing closed.
Deep fry the spring rolls in a wok, turning constantly with 2 forks, until they’re golden brown and crispy. Drain on paper towels.
4 T white sugar
3 T rice vinegar
1 t salt
1/8 – 1/2 t cayenne pepper
4 T ground roasted peanuts