Vegetable Spring Rolls Recipe (ปอเปี๊ยะทอดไส้ผัก)

Ingredients:

3 garlic cloves, minced

½ canned chickpeas, drained

2.5 cups shredded cabbage

½ medium red bell pepper, thinly sliced

5-7 button mushrooms, wiped clean, thinly sliced

1 cup chopped scallions

1 cup shredded carrot

2 small bunches bean vermicelli noodles, sock in hot water about 2 minutes until its soft and cut 2” lengths

2 tablespoons soy sauce

½ teaspoon ground black and white pepper

pinch of salt and sugar

1 package spring roll wrappers, thawed if frozen (I move from the freezer to the refrigerator over night)

2 tablespoons canola or vegetable oil for filling

canola or vegetable oil for deep frying

Thai sweet, chili sauce

Directions:

Make the filling, place noodles in a hot water and sock about 2 minutes until its soft and cut about 2” lengths.

Heat the oil in a wok or frying pan and add chopped garlic and stir until light golden brown. Then add sliced red bell pepper, mushrooms, and shredded cabbage and stir until just combined. Then stir in chickpeas, bean noodles, and add soy sauce, pepper, and sugar, and mix well. Add shredded carrot and chopped green onion and check the seasonings.

Allow the filling to cool before starting to roll, add about 2 tablespoons of filling in the center of the spring roll wrapper. Turn the bottom edge over to cover the filling, then fold in both sides. Roll up the wrapper almost the top edge, then paint it with water or egg wash or a little cornstarch slurry along the edge. I also make the green libbon to tie up my rolls because sometimes I make both meat and vegetable spring rolls. I like to use scallion leaves or Chinese chives by cutting only green parts and boiling them for few seconds in hot water and thinly tear the leaves or any size you want. Tie a few knots in each roll. 

You also can freeze spring rolls in a plastic container and cover with the lid and keep them in the freezer last up to a month.  
Deep frying by gently drop the rolls into the hot oil until they are crispy and turn golden brown. Using silicone tongs to lift out one at a time and drain them on paper towels. 
Serve immediately with sweet chili dipping sauce. Enjoy ka! 

Tie few knots in each roll. Are they cute? 

Yummy!