Ingredients
20 sheets of rice paper
150 gms carrots
200 gms white cabbage
100 gms celery
200 gms glass noodles
50 gms shiitake mushrooms
20 gms garlic
20 gms black pepper
20 gms coriander roots
2 tbsp soy sauce
2 tbsp mushroom sauce
1 ½ tbsp white sugar
1 tbsp dark soy sauce
Salt to taste
Thai sweet chili sauce
100 gms long red chillies from Holland
100 gms pickled garlic
1 1/4 cups white sugar
1 cup white vinegar
2 ½ tsp salt
Method
Making the Thai sweet chili sauce:
1. Put all the ingredients in a blender and blend well.
2. Boil the mixture on a low flame for 30 to 45 minutes, until it reduces and becomes thicker.
Making the vegetable spring rolls:
1. Firstly grind the garlic, black pepper and coriander roots using a mortar and pestle. You can alternatively use a spice mill.
2. Heat vegetable oil in a frying pan and sauté the ground mixture.
3. Julienne the carrots, white cabbage and celery sticks, add it to the frying pan with the spices.
4. Once the vegetables are cooked, add the glass noodles, shiitake mushrooms and season with soy sauce, mushroom sauce, white sugar and dark soy sauce.
5. Sauté the mixture for 4 to 5 minutes and then let the mix cool down.
6. Place the rice paper on a flat surface so one of the four corners is facing toward you.
7. Place the filling around 2 inches from the corner closest to you. Use one and a half tablespoons of the vegetable filling for each roll.
8. Roll the corners over the filling once and fold over both the left and right sides of the wrapper towards the middle.
9. Deep fry in hot oil, at around 170 to 180°C, until the rolls are golden brown in colour.
10. Serve with homemade sweet chili sauce.
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