Thai Vegetarian Egg Rolls Recipes

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)

Steps:

• Gather the ingredients.
• Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
• Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
• Then form the rolls.
• Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
• Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
• Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
• Fold the sides of the wrapper over the ingredients, then bring up the bottom.
• Tuck the bottom around the ingredients and roll to the top of the wrapper.
• To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
• To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
• Eat with your fingers; keep lots of napkins nearby.
• Gather the ingredients.
• In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
• When near boiling, reduce heat to low, stirring until sauce thickens.
• Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
• The sauce can be served warm or cold.

THAI VEGETARIAN EGG ROLLS

Steps:

• Gather the ingredients.
• Mix all stir-fry sauce ingredients together in a cup. Set aside.
• If frozen, remove egg roll wrappers from the freezer and allow to thaw while you prepare the filling.
• Place a wok or large frying pan over medium-high heat. Swirl 1 tablespoon oil around the pan, then add garlic and, if using, chili. Stir-fry 30 seconds to release the fragrance.
• Add the mushrooms plus 1 tablespoon wine. Stir-fry 1 to 2 minutes until mushrooms have softened. Add more wine whenever the pan becomes dry.
• Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1 to 2 minutes, or until cabbage has softened slightly.
• Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly scramble the eggs .
• When most of the egg is cooked, mix it up with the other ingredients. If making a vegan version, add the tofu now.
• Add the bean sprouts and stir-fry sauce. Stir-fry briefly, about 1 minute, allowing the bean sprouts to stay crisp.
• Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.
• Separate 3 to 6 egg roll wrappers, one at a time, from the package and place on a clean, dry surface. Turn wrapper so it is a diamond, with one of the pointy edges facing you.
• Place about 1 heaping tablespoon of the stir-fry mixture in the center of the first wrapper. Try to omit using as much liquid as possible-a drier filling is better.
• Fold the sides of the wrapper over the filling, then roll up from the bottom.
• Pinch the center (if necessary) to create a round, sausage-like roll. Secure the end of the roll by brushing with a little beaten egg (vegans can use water).
• Continue rolling in this way until all the filling has been used up. As you work, place finished egg rolls on a plate and cover with a damp cloth to keep them from drying out.
• Place 1 cup (or more) oil in a small frying pan over high heat-oil should be about 1-inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down the heat slightly.
• Dip a corner of one egg roll into the oil. If it begins to sizzle and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.
• When the oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute, until golden brown, and flip using tongs to cook the other side.
• Place cooked egg rolls on a clean cloth or paper towel to drain.
• Serve hot with Thai sweet chili sauce as a dip (available at most grocery stores or Asian food stores). ​