If you’re a spring roll fan, you may love the light and crunchy texture that comes along with them. This delectable app is defined by fresh and crunchy vegetables wrapped up in rice paper.
Well, I’m here to bring you the exact opposite! Okay, not exactly. You’re still getting fresh vegetables, but in this version the ingredients are cooked.
Even so, this recipe is as authentic as they come – at least for northern Thailand. This was another meal J & I learned to cook in Chiang Mai.
This version, however, does deviate from the recipe we learned since it’s vegan AND gluten free! If you love mushrooms, (or even if you don’t) you’re in luck! The mushroom sauce in this recipe is mild and flavorful.
For all my GF/V peeps, you’re in for a special treat. For everyone who isn’t, I promise, this recipe is sure to please. I recently made it for a get together and no one knew any different. All my meat/gluten eating guests were in food heaven.
The best part? Seeing everyone enjoy a clean, home-made appetizer. Try it out for yourself and let me know how it goes in the comments below
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Thai Spring Rolls
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 10 rolls 1x
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Pin RecipeDescription
These aren’t your run of the mill spring rolls – they’re fried! If you’re trying to keep it low-cal, just don’t fry them. They’re delish no matter what.
Ingredients
- 4 oz saifun noodle
- 1–1/2 cups cabbage (sliced thin)
- 1 cup carrots (sliced thin)
- 2 cups bean sprouts
- 6 tbsp garlic
- 12 tbsp DF mushroom sauce
- 3 tbsp liquid aminos
- 3 tbsp avocado oil
- 6 brown rice spring roll wraps
Instructions
- Put saifun noodles in bowl and pour boiling water on them. Let them sit in water for 5 min until soft.
- Pour avocado oil in heated skillet. Cook cabbage, carrots, bean sprouts, and garlic all together until soft.
- Add soft saifun noodles, mushroom sauce, and liquid aminos. Mix together and cook for 2 minutes. Remove from skillet to cool faster.
- In a bowl of warm water, one by one, take spring roll wraps and put in warm water for about one minute, moving around gently.
- Place wrap on a flat plate and fill with about two tablespoons of mix, longways. Add about 1 tsp more of the mushroom sauce to the top of mix.
- Fold ends of wrap, then roll into spring roll shape. Set on a separate plate. Repeat until all mix is done. You can eat them like this for a healthier version or you can proceed to the next step if you feel like indulging.
- Make sure skillet is filled about 1/2 inch high with avocado oil. Do not fry until oil is very hot or else the spring roll will stick to the skillet.
- Place spring roll in hot oil and fry for a few seconds, turning the roll until it’s all fried.
- Enjoy with whatever sauces you please! See Recipe Notes for suggestions.
Notes
Use organic ingredients whenever possible.
Suggested sauces: Tangy Thai Sauce, Ginger Peanut Sauce, Cashew Lime Sauce
- Category: Appetizer, Entree, Side Dish
- Cuisine: Thai
