Yummy Thai spring roll recipe

Lets try our Thai spring roll recipe.
It's fun to make, easy and absolutely yummy.

Okay lets roll back a little here.
Whenever I think of spring roll. It reminds me of when
I took my first bite of the crispy spring roll's crust.
Then I could scent the warm aroma of the vegetable filling
leaking out.

From that day until now the spring roll always have been
one of my favorite snacks.

There are many kind of fillings for spring rolls.
However this recipe is the typical filling that often
used in Thai spring roll.

Thai Spring Roll Recipe

Ingredients

• 100gm of Vermicelli noodle soaked and finely chopped
  
• 50gm of Mung bean (bean sprouts)
  
• 50gm of Carrot finely chopped
  
• 1 teaspoon of Light soy sauce
  
• 1 teaspoon of chopped garlic
  
• ½ teaspoon of ground pepper
  
• 5 spring roll sheets
  
• Flour paste (2 teaspoons of Flour mix with
  2 teaspoons of water)

Directions

Heat up the oil. Fry and stir in chopped garlic, carrots and
bean sprouts. Cook for around a minute. Stir in Vermicelli
noodle. Add in light soy sauce and ground pepper.Stir fry until
the Vermicelli noodle absorb the sauce then set aside.

Place the filling on the conner (bottom conner) of the
each sheets. Roll forward to the half length of the sheet.



Fold in left and right corners toward the filling in the middle.



Than continue rolling to the top conner and seal with flour paste.

Heat the oil at 200 ºC and deep fry the spring rolls
until golden brown. Drain and slice in half (optional).

Serve together with sweet and chili sauce.

Serve 2-3

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