Ingredients:
300 grams of spring roll sheets *
25 grams mung bean noodles
3/4 cup mashed, boiled hulled mungbeans
1 cup shredded cabbage
1/4 tsp. (white ground) pepper (Rocket brand)
1 cup bean sprouts, root tips removed
1 1/2 tbsp. light soy sauce (thin soy sauce)
1 tbsp. chopped garlic
1 tbsp. vegetable oil for frying the garlic
2 tbsp. of paste made by mixing flour and water and then boiling to thicken
Vegetable oil for frying the spring rolls

Spring roll sauce:
1/4 cup vinegar
1/4 cup sugar
1 tbsp. salt
2 tsp. tapioca flour
1/2 of a red spur chili , seeds removed and well pounded (fresh Thai chilies)

Preparation:
Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce.

Fry the garlic in the 1 Tbsp. of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry. Then remove from the pan and allow to cool.

Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste.

Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.

Note: Use fresh spring roll wrappers if available, otherwise use our Spring Roll Wrappers (available below). Simply dip each paper/wrapper individually in a plate of shallow water. Allow to soften (less than a minute) and then gently remove. Roll these up with the filling above but omit the flour paste, as it is not necessary. Recipe copyright 1998 Sangdad Books.

This recipe is from The Best of Thai Vegetarian Food by Sisamon Kongpan

May 31,2003