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.
- 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
- 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.
Use organic ingredients whenever possible.
- Category: Appetizer, Entree, Side Dish
- Cuisine: Thai