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Thai Style Spring Rolls Recipe Video
|White cabbage||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Hard tofu||1 Cup (16 tbs)|
|Noodles||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs)|
|Thai seasoning sauce||2 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Chicken stock powder||1 Tablespoon (1 Cube)|
|Spring roll wrappers||15|
|Oil||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 8024 Calories from Fat 6500
% Daily Value*
Total Fat 736 g1133.1%
Saturated Fat 99.2 g496.1%
Trans Fat 0.1 g
Cholesterol 602 mg
Sodium 4810.3 mg200.4%
Total Carbohydrates 265 g88.4%
Dietary Fiber 10.8 g43.2%
Sugars 47.6 g
Protein 118 g235.5%
Vitamin A 239.1% Vitamin C 94.7%
Calcium 115.1% Iron 86.1%
*Based on a 2000 Calorie diet
Cook for about 10 seconds, till the garlic starts to give off aroma.
Add the tofu.
Stir about a minute before adding the pork and mix in, stirring until pork is separated and half cooked.
Next add chopped cabbage and bean sprouts, mushrooms and carrots.
Stir and mix together for about 2 minutes.
Next add glass noodles, stir in before adding seasoning sauce, chicken stock, sugar and oyster sauce.
Mix well together before adding the spring onions stir in and leave to cool.
Beat the eggs.
Get the wrappers separated, ready.
Next using a large spoon add the mixture in a corner (if using squares) of the wrapper and roll up about half way, fold over the sides and seal the edges of the flap so it sticks shut. Leave to cool further.
In the wok add in 2-3 cups of oil on medium/high heat and place in your spring rolls turning continuously until golden brown.
Remove and leave to drain for a few minutes before serving.
Serve hot with Thai sweet chili dipping sauce.
For more information please visit: http://www.thairecipevideos.com