Thai Spring Rolls
2 servings
20 minutes
Spring rolls are small, dense envelopes made of transparent rice paper of Thai-Vietnamese origin, filled with a mixture of crispy vegetables lightly fried in aromatic oil - an ideal snack for spring and summer, when fresh greens and vegetables appear in markets and supermarkets: wild garlic, asparagus, radishes.
1
Place the rice noodles in a bowl and cover with warm water, leave for five minutes, then drain, dry, and shorten by cutting across with a sharp knife two or three times (depending on the length of the spring rolls).
- Rice noodles: 50 g
2
Cut the carrots and white cabbage into thin, equal strips. Peel the garlic and finely chop it with a sharp knife or crush it in a garlic press.
- Carrot: 1 piece
- White cabbage: 100 g
- Garlic: 2 cloves
3
In a well-heated wok, pour in a tablespoon of vegetable oil and add garlic. Fry for thirty seconds. Then add cabbage, carrot, and sprouts. Stir-fry for another minute.
- Vegetable oil: 3 tablespoons
- Garlic: 2 cloves
- White cabbage: 100 g
- Carrot: 1 piece
- Bean sprouts: 100 g
4
At the very last moment, add the sliced rice noodles to the wok, gently mix with the vegetables, add a tablespoon of soy sauce, and immediately remove the pan from the heat.
- Rice noodles: 50 g
- Soy sauce: 2 tablespoons
5
Soak all rice paper sheets one by one in cold water for thirty seconds. Transfer to a wide cutting board.
6
Place about a tablespoon of vegetable filling in the center of each rice paper sheet and wrap it tightly like an envelope.
- Rice paper: 8 pieces
7
Heat the remaining tablespoon of vegetable oil in a pan, place the spring rolls, and fry for two to two and a half minutes on each side.
- Vegetable oil: 3 tablespoons
8
Transfer the ready spring rolls from the pan to a paper towel and dry well. Then place four spring rolls on each plate and serve with spicy chili sauce.
