Sharing Thai Culture and Nature in a Meaningful and Responsible Way Since 1990.
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Thai spring rolls are a favorite at parties or great for
a picnic. They are delicious and simple to prepare once you know the proper
way. Now you can learn to cook this
dish at home
using
the online
videos. In
the 2 online videos you will be taught by Chef Chanrat Karatna, nickname
Air,
and
his staff not only how to cook Thai spring rolls but about the ingredients.
In
the second video you will see how his
students do at his cooking school Air's Thai Culinary Kitchen.
Soak the glass noodles in cold water for 15 minutes or until soft, drain and cut into short lengths. Heat the cooking oil
over low heat, add carrot, cabbage, bean sprout and glass noodles, stir fry for 3 – 5 minutes. Then add the sugar, light
soy sauce and ground black pepper, stir until it becomes fairly dry. Remove and spread the mixture on a plate to cool for
30 minutes or more. Divide the filling into 8 portions; place the filling in the center of the spring roll sheet on a flat
surface. Start rolling tightly folding the sides in half way through the rolling process. Seal the wrapper with beaten egg.
Place in the refrigerator until ready to fry. Heat cooking oil in a wok to medium to high heat. Deep fry the spring roll and
keep turning them until crispy and golden brown. Remove and drain. Cut each spring roll into 3 pieces and serve hot with plum
dipping sauce