Vegan - Thai Mushroom Spring Rolls - Por Pia Jay (ปอเปี๊ยะเจ) - Thai Recipes

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper offers a gluten-free option, while wonton wrappers are often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a lighter option, while cabbage is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a budget-friendly alternative.

Prepare the filling by finely chopping cabbage and carrot, and soaking glass noodles as per package instructions.

Heat cooking oil in a deep pan over medium-high heat until hot.

Add the chopped cabbage, carrot, and ear mushrooms; cook until softened.

Stir in glass noodles, soy sauce, sugar, salt, and black pepper; mix well and cook for another few minutes.

Remove the filling from heat and let cool slightly.

Lay a spring roll wrapper on a clean surface, with a corner facing you.

Place a spoonful of filling near the corner of the wrapper.

Fold the corner over the filling, then fold in the sides and roll tightly to seal.

Fry the spring rolls in batches until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels; serve with chili sauce and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens