Vegetarian Thai Drink
spring rolls recipe
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Your favorite vegetarian Thai meals explained

 

Ingredients:

  • 300 grams spring roll sheets
  • 25 grams bean noodles
  • 1 cup mashed, boiled, hulled mungbeans
  • 1 cup shredded cabbage
  • 1 cup bean sprouts (remove root tips)
  • 1 1/2 tbsp. light soy sauce
  • 1 tbsp. chopped garlic
  • 2 tbsp. of boiled flour-water mixture
  • vegetable oil


Preparation:

  • Soak the noodles in water to soften them; then cut them into short lengths and mix with the mashed mungbeans, cabbage, bean sprouts, pepper and soy sauce.
  • Fry the garlic in 1 tbsp. vegatable oil on low heat. When it yellows, add the noogle-mungbean mixture and stir fry it until it's dry. Remove the pan to cool.
  • Spread outa springroll sheet, place about 1 1/2 tsp of the filling in the middle, fold the end over the filling, roll to vorm a cylinder and use some of the flour paste to stick the end close.
  • Fry the spring rolls in hot oil on low heat until they are golden brown.
  • Drain the PoPia Thod and serve with spring roll sauce.

 
 

Other recipies we recommend

Po Pia Thod
(vegetable springrolls)
Phak Chuppaen Thod
(fried vegetables)
Som Tam Teang
(Spicy Cucumber Salad)
Tom Yam Hed
(sour and spicy mushroom soup)
Khao Pad
(fried rice with pineapple)
Het Hom Prung Rod
(stir fried Shiitake mushrooms)
Het Hom Rad Sod
(steamed shiitake mushrooms in sauce)
Pad Thua Lan Toa Khao Phot On
(fried snow peas with baby corn)
Phak Guang Tong Pad Hed
(chinese mustard cabbage with mushroom)
Phak Tua Gnog Pak Gaad Dong
(fried bean sprouts with pickles)
Tong-O-Pat Nam Man Hoy
(fried Celery in Oyster sauce)
Ka Lam Ple ton Hed Hom
(steamed cabbage with shiitake musrooms)
Tom Kha Hed
(Mushroom Coconut soup)
Pad Thai / Phat thai
(fried rice noodles)
Goong priao wan
(sweet and sour shrimp)
Pad Krapow to-hu sai het
(Yellow Bean curds in Basil - Chillie sauce)

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