Thai Spring Rolls

Ingredients

• White Cabbage 5 oz
• Carrot 1 piece
• Sprouted legumes 5 oz
• Rice Noodles 0 oz
• Garlic 2 cloves
• Soy Sauce 2 spoons
• Rice Paper 8 pieces
• Vegetable Oil 3 spoons

Step-by-Step Guide

Step 1

Place the rice noodles in a bowl and cover them with warm water. Let them soak for five minutes, then drain in a colander, pat dry, and cut into shorter lengths with a sharp knife, either in two or three sections (depending on the desired length for the spring rolls).

Step 2

Slice the carrot and white cabbage into thin, evenly sized strips. Peel the garlic and finely chop it with a sharp knife or crush it using a garlic press.

Step 3

In a well-heated wok, pour in a tablespoon of vegetable oil and add the garlic. Sauté for thirty seconds. Then add the cabbage, carrot, and bean sprouts. Stir-fry for another minute.

Step 4

At the very last moment, add the sliced rice noodles to the wok, gently stir them with the vegetables, add a tablespoon of soy sauce, and immediately remove the pan from the heat.

Step 5

In a large tray or bowl with cold water, soak each rice paper sheet one by one for thirty seconds. Transfer them to a large cutting board.

Step 6

Place about a tablespoon of the vegetable filling in the center of each rice paper sheet and fold it into a tight envelope.

Step 7

In a skillet, heat the remaining tablespoon of vegetable oil, place the spring rolls in the pan, and fry them for two to two and a half minutes on each side.

Step 8

Transfer the cooked spring rolls from the skillet to a paper towel and drain well. Then arrange them on plates — four spring rolls per serving — and serve with spicy chili sauce.