RECIPE:
EQUIPMENT
- Wok or skillet, mortar or food processor
INGREDIENTS
- 50 grams Chicken, minced
- 1 cup Glass noodles (mung bean noodles)
- 1/2 cup Bean sprouts
- 1 clove Garlic, chopped
- 1 Coriander root
- 1 tsp White peppercorns
- 1 cup Cabbage, shredded
- 1/2 cup Carrot, shredded
- 1/4 cup Mushrooms, chopped
- 10-15 Spring roll wrappers
- 2 tbsp Wheat flour
- 2 tbsp Water
SEASONING SAUCE:
- 1 tbsp Oyster sauce
- 3 tsp Light soy sauce (same as 1 tbsp)
- 1 tsp Sugar
- Pinch White pepper powder (optional)
INSTRUCTIONS
- In a mortar, smash coriander root, peppercorns, and garlic until a paste. Set aside
- In a wok, add 2 tbsp of cooking oil and 2 tsp of paste (from 1) and stir fry until fragrant.
- Add minced chicken and cook.
- Add mushrooms, carrots, and cabbage and seasoning sauce. Cook briefly (do not overcook).
- Add glass noodles and bean sprouts. Cook briefly and then done.
WRAPPING THE ROLLS:
- Make the glue by mixing water and flour, to be used to seal the wrapper before deep frying
- Layout 1 sheet on cutting board in the shape of a diamond. Put about 2-3 tbsp of mix near corner nearest you.
- Carefully roll making sure to close in the ends.
- Apply glue and seal. Deep fry until golden brown.
- Let cool and serve with Thai sweet chili sauce (see link below)
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.