Private Thai Cooking Class Kamala, Phuket

You can wrap up the rolls and chill them until you need to fry them. It’s best to serve them HOT! They’re married made in heaven with Nam Jim Gai (Sweet & Sour & Spicy sauce) or with plum sauce.

Ingredients

40 g dry mung bean vermicelli (glass noodles)
1 carrot, julienne or grated
2 cups bean sprouts
2 cups thinly shredded cabbage
1/2 cup shredded wood-ear mushrooms (shiitake mushrooms also work well)
1/2 teaspoon white peppercorns
2 coriander roots
2 garlic cloves
1 tablespoon vegetable oil
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
12-15 spring rolls pastry sheets or por pia skin
1 egg, beaten (for brushing)
1 litre vegetable oil for frying

Directions

Soak the glass noodles in water for about 10 minutes until soft. Drain and cut the noodles here and there into short strands so they’re easier to work with when stir fry and wrap the rolls.
In a stone mortar, grind the white peppercorns to powder. Add coriander roots, pound them together well before adding 2 cloves of garlic, and pound them all to a fine paste.
Add a tablespoon vegetable oil in a wok over medium heat. Fry the garlic paste until it realises the aroma. Add shredded cabbage, bean sprouts, shredded carrot, and wood-ear mushrooms. Stir well and let cooked for about 5 minutes.
Season with the light soy sauce, sugar, and sesame oil. Stir well.
Turn off the heat, before adding the glass noodles. Stir and make sure all ingredients mix thoroughly. Wait for the filling to cool down before wrapping the rolls.
Crack an egg and beat it. We will use it for brushing the pastry to seal the rolls.
Spoon the filling on the spring roll pastry, below the centre line, wrap a corner up, make sure it’s quite tight, fold the side corners in, to seal the ends, then roll further up, brush the egg on the top corner, and keep rolling to finish the sheet. See how to roll in this VDO.
Fry them in hot oil over medium high heat, until golden. Serve with sweet & sour sauce or plum sauce.