Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: Approx. 1 dozen spring rolls
- 3 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- 2 green onions, sliced into matchstick pieces
- 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
- 1/2 cup shredded or finely chopped cabbage
- 4-6 shiitake mushrooms, cut into matchstick pieces
- 1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
- approx. 2 cups bean sprouts
- 1/2 cup fresh coriander, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 2 Tbsp. oil, plus more for deep-frying
- 1 pkg. spring roll wrappers (thawed if frozen)
- STIR-FRY SAUCE:
- 2 Tbsp. regular soy sauce
- 2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)
- 2 Tbsp. lime juice
- 1/4 tsp. sugar
- TO SERVE:
- Thai sweet chili sauce (available in most supermarkets, Asian section)
- Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), green onion, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
- Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Remove from heat and add bean sprouts, tossing to mix in. Then do a taste test for salt, adding a little more fish or soy sauce if not flavorful enough.
- To assemble rolls, lay spring roll wrappers on a clean working surface. Place one heaping Tbsp. of filling on each wrapper (if using large wrappers, you will need more). Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this).
- Sprinkle some of the fresh coriander and basil over the filling. Then fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.
- To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, the oil is starting to heat up. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.
- Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
- Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!
TO MAKE YOUR OWN DIPPING SAUCE: Mix 1/3 cup plum sauce with 3 Tbsp. soy sauce. Add fresh cut red chili or dried crushed chili as desired.