As a compliment to my Pad Thai Noodles I came up with this great recipe for Thai Spring Rolls.  I started out trying this recipe with the rice paper wrappers.  I had a lot of trouble with them.  After frying them there was a film left on my teeth which was quite bad.  I decided to redo the recipe and remove the rice wrappers for egg roll wrappers. 

* This website has a great list of vegetarian substitutions

Here are my ingredients

1 cup of sliced dried black mushrooms

1 cup of bean threads

2 tablespoons Oyster sauce

9-12 spring roll wrappers (I use egg roll wrappers)

3 teaspoons soy sauce

1 tablespoon minced garlic

2 tablespoons sliced carrots

2 tablespoons sliced Napa cabbage

Sauce

4 tablespoons Apple Cider Vinegar

5 tablespoons White Sugar

¼ teaspoon red pepper flake

Process

Photo Credit - Renee Olson

Place the dried mushrooms in a bowl of water to re-hydrate (Save the water)

Place noodles in a large bowl and fill with hot water and allow to sit

Photo Credit - Renee Olson

Slice the carrots and Napa cabbage thinly

Mince the garlic

Photo Credit - Renee Olson

Squeeze the liquid out of the mushrooms and dice finely

Photo Credit - Renee Olson

Add one tablespoon of oil, one tablespoon of oyster sauce and two teaspoons of soy sauce and cook over high heat for five minutes.  Use the mushroom water to add moisture to the mushrooms until the cooking time is complete to keep moist.  Remove from heat.

Photo Credit - Renee Olson

In another pan add 1 tablespoon oil, carrots, cabbage and garlic on high heat until fragrant, and then add the mushroom mixture, the drained noodles and rest of sauce.  Cook for 3-5 minutes or until the noodles are done.

Photo Credit - Renee Olson

Remove from heat and allow dish to cool to room temperature.

Photo Credit - Renee Olson

Beat one egg in a small bowl to use to seal the egg roll wrappers

Photo Credit - Renee Olson

Place 1-2 tablespoons of mix in the center of the wrapper then fold up from the center

Photo Credit - Renee Olson

Fold the sides into the center and roll to the end.

Photo Credit - Renee Olson

Cover the edges with the egg mix and seal

Photo Credit - Renee Olson

Place in hot oil and fry until golden brown

Photo Credit - Renee Olson

Place on towel to absorb extra oil and serve with the dipping sauce*

*The dipping sauce is adding the vinegar; sugar and pepper flake on high heat and stir until thickened

Photo credit - Renee Olson

Have you tried one of my recipes? Do you have a suggestion or a tip on a meatless dish?  Send me your comments at Sosanna@sosannascloset.com or leave me a comment here.

Namaste & Blessed Be

Sosanna

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