Veggie Thai Spring Rolls
For all lovers of spring rolls, here is the original Thai recipe for this delicious snack! Easy and fast to prepare!
Ingredients
- 6 Sheets of phyllo pastry
- 50 g of Rice noodles. Soaked in water for 5-10 minutes drained and cut into small pieces
- 1 Tablespoon of chopped garlic
- 2 Tablespoons of soybean sprouts
- 30 g of Tofu
- 2 Tablespoons of chopped spring onion
- 2 Tablespoons of julian carrots
- 1 Teaspoon of fish sauce
- 1 Teaspoon of sugar
- Cooking oil
- 1 Beaten egg
Instructions
- Heat the oil in a wok and add the tofu and garlic until golden brown.
- Add the fish sauce and sugar.
- After a minute or two, add the noodles, spring onion, carrot and soy sprouts.
- Once cooked, remove from heat and set the mixture aside.
Make the spring rolls:
- Place the phyllo pastry on a flat surface and place 1 tablespoon (or more) of the filling on the bottom of the wrapper. Roll and fold both sides and seal with the beaten egg. Use your finger for the seal.
Cooking the spring rolls:
- Hot oil in wok, add rolls and fry until golden brown.
- Drain and let cool for a few minutes.
Our delicious spring rolls are ready to serve!
