RECIPE:
EQUIPMENT
- Wok or skillet, mortar or food processor
INGREDIENTS
- 1/2 cup Tofu, small cubes
- 1 cup Glass noodles (mung bean noodles)
- 1/2 cup Bean sprouts
- 1 clove Garlic
- 1 tsp White peppercorns
- 1 Coriander root
- 1 cup Cabbage, shredded
- 1/2 cup Carrots, shredded
- 1/4 cup Mushroom, sliced
- 10-15 Spring roll wrappers
- 2 tbsp Wheat flour
- 2 tbsp Water
SEASONING SAUCE:
- 1 tbsp Mushroom sauce
- 3 tsp Light soy sauce (3 tsp=1 tbsp)
- 1 tsp Sugar
- Pinch White pepper powder (optional)
INSTRUCTIONS
- In a mortar or food processor, smash coriander root, peppercorns, and garlic until a paste.
- In a wok, add 2 tbsp cooking oil and 2 tsp of paste (from 1) and stir fry until fragrant.
- Add tofu, mushrooms, carrots, and cabbage. Cook briefly.
- Add seasoning sauce and bean sprouts. Mix well and cook briefly. Set aside.
WRAPPING THE ROLLS:
- Make wrapper glue by mixing water and flour. Set aside
- Layout 1 wrapper on cutting board in the shape of a diamond. Put 2-3 tbsp of paste near corner
- Wrap carefully making sure to seal the ends.
- Apply glue and finish sealing
- 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: