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



  • 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


  • 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)
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