Thai Cooking School: Crispy Spring Rolls

Last year at this time The Hub and I were on our belated 3 week honeymoon trip to Thailand.   It was the most memorable trip  of our lives and best vacation we've ever taken.  It changed us for the better and was the catalyst for jump-starting Step 2 of our Life Plan, which I hope to tell you all about very soon. We had so many amazing adventures in Thailand, but our fondest memory is the day long class we took in Chiang Mai at A Lot of Thai Cooking School.  Our instructor, Yui, was incredibly patient, kind and hilarious.  We spent the day with 7 other students in Yui's kitchen cooking 6 different dishes.  She also took us on an educational shopping trip to a local market.  We learned so much from her and gained skills that we use in our everyday cooking.

Our Valentine's Day Dinner included an adaptation of Yui's recipe for Crispy Spring Rolls.  Over the last year, we've used her recipe as a base and tried filling the rolls with different ingredients.  Since our dinner already included a lot of fish, we decided to stick with veggies only this time around.  However, we have plans to try out a Pork and Pineapple variation for our next go round!

Don't be intimidated by the rolling and frying, these are not hard to make.  Just remember that when the roll is neat and tight, the Spring Rolls will be less greasy and more tasty!  Yui does not stand for greasy Spring Rolls.  Here's how it works. You'll Need:

• 2 tbsp. vegetable oil
• 1 tbsp. chopped garlic
• ½ cup shredded cabbage
• ½ cup shredded carrot
• ½ cup bean sprouts
• 1 ½ tbsp. light soy sauce
• 1 tsp. white pepper
• 1 tbsp. palm sugar
• ¼ cup water
• ½ cup glass noodles (bean vermicelli)
• 8 sheets spring roll wrapper (we use the brand Spring Home)
• 1 beaten egg (for sealing)
• ½ cups vegetable oil (for deep frying)

Directions: If dried, soak glass noodles in water for about 15 minutes then cut into 6” lengths.  Heat oil in a wok over low heat.  Add garlic.  After garlic turns light brown (do not burn!) add in vegetables and cook for 2 minutes. Add light soy sauce, pepper, palm sugar and water, combine well.  Add glass noodles and cook for about 1 minute or until glass noodles look translucent.  If the noodles are sticking together, stir and add a bit more water.  Cook until most of the liquid has cooked off/evaporated.

Allow to cool and divide portions for wrapping.  Lay out wrapper and roll as follows: Seal with the beaten egg.  Heat oil over medium high heat until bubbles start to appear.  Deep fry each roll for 1-2 minutes, turning carefully until it is golden brown all over.  Transfer to paper towel  and allow to cool before eating.  Serve with plum sauce or chili sauce.