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.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: