Hot ot cook Thai Spring Rolls

Randy Gaudet
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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 online video you will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai spring rolls but about the ingredients at his cooking school Air's Thai Culinary Kitchen in Chiang Mai Thailand.

Copy the recipe below then watch the Thai Spring Roll video.

Thai Spring Rolls
"Por Piah Thod"

8 spring roll sheets (from store bought package)
2 cups shredded carrots
2 cups shredded cabbage
2 cups bean sprouts
1 cup glass noodles
¼ tsp ground black pepper
1 - 2 tbsp light soy sauce
Sprig of sweet basil for garnish.
1 tbsp cooking oil
1 egg
1 – 2 tsp sugar

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.

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