Thai Vegetarian Spring Rolls

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 10 rice paper (spring roll paper)
• 1/2 cup minced chicken (for vegetarian omit and increase vegetables)
• 1 cup soaked bean thread noodles
• 1 1/2 cups cabbage, sliced
• 1/2 cup cups carrot, sliced
• 1/2 cup mushroom (black fungus, soaked in hot water 15 minutes)
• 1 whole garlic clove
• 1/2 teaspoon pepper
• 1 teaspoon coriander root, sliced (optional)
• 1 teaspoon thai light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 egg
• 2 tablespoons vegetable oil

Recipe

• 1 pound coriander root (if using), garlic and pepper together.
• 2 heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. stir until fragrant.
• 3 add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. season with light soy sauce, oyster sauce and sugar.
• 4 cook until cooked through. remove from heat and set aside.
• 5 one at a time, spray water over rice paper until it softens. put the meat and vegetable filling in the middle and wrap the rice paper closed. use egg to seal the rice paper.
• 6 heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.