Thai Spring Rolls With Glass Noodles Recipe

Glass noodles: These are translucent noodles made from mung bean starch, offering a unique chewy texture.

Carrots: Shredded for a crunchy and sweet addition to the filling.

Cabbage: Adds a crisp texture and mild flavor to the rolls.

Cilantro: Fresh herb that adds a burst of flavor and color.

Soy sauce: Provides a salty and umami taste to the filling.

Sesame oil: Adds a nutty aroma and flavor to the mixture.

Spring roll wrappers: Thin sheets used to encase the filling, becoming crispy when fried.

When preparing spring roll wrappers, ensure they are moistened slightly with a damp cloth to make them more pliable and easier to roll. This prevents tearing and helps achieve a tighter, more secure roll.

• glass noodles - Substitute with rice vermicelli: Rice vermicelli has a similar texture and can absorb flavors well, making it a good alternative.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a similar crunch and moisture content, providing a fresh taste.

• shredded cabbage - Substitute with shredded lettuce: Lettuce offers a similar crisp texture and can be used raw like cabbage.

• chopped cilantro - Substitute with chopped parsley: Parsley has a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, though it lacks the nutty taste of sesame oil.

• spring roll wrappers - Substitute with rice paper wrappers: Rice paper wrappers are commonly used in fresh spring rolls and offer a similar texture and flexibility.

• Allow the spring rolls to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled spring rolls in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, consider freezing.
• To freeze, arrange the spring rolls in a single layer on a baking sheet and place them in the freezer until they are firm. This prevents them from sticking together.
• Once frozen, transfer the spring rolls to a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of their freshness.
• When ready to enjoy, reheat the spring rolls by baking them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in a frying pan over medium heat until they are golden brown and hot.
• Serve immediately with your favorite dipping sauce to maintain their crispiness and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover spring rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning halfway through, until they are heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of sesame oil or vegetable oil. Place the spring rolls in the skillet and cook for 2-3 minutes on each side until they are warmed through and the wrappers are crispy.

• Use an air fryer set to 350°F (175°C). Arrange the spring rolls in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick microwave option, place the spring rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not keep the wrappers as crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the spring rolls on the toaster oven tray and heat for 10-12 minutes, turning once, until they are hot and crispy.

• For a steaming method, place the spring rolls in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are heated through. This method will keep the wrappers soft rather than crispy.

• Mixing bowl: Use this to combine the noodles, carrots, cabbage, cilantro, soy sauce, and sesame oil.

• Frying pan: Heat this over medium heat to cook the spring rolls until they are golden brown on all sides.

• Tongs: Use these to turn the spring rolls in the frying pan to ensure even cooking.

• Knife: Chop the cilantro and shred the carrots and cabbage with this.

• Cutting board: Place the vegetables on this while chopping and shredding.

• Measuring cups: Measure out the shredded carrots, shredded cabbage, and chopped cilantro with these.

• Measuring spoons: Use these to measure the soy sauce and sesame oil.

• Colander: Drain the soaked glass noodles using this.

• Spring roll wrappers: These are used to wrap the filling mixture.

• Small bowl: Use this to hold water for sealing the edges of the spring roll wrappers.

Prepare the filling in advance: Mix the noodles, carrots, cabbage, cilantro, soy sauce, and sesame oil ahead of time and store in the fridge.

Use pre-shredded vegetables: Save time by buying pre-shredded carrots and cabbage from the store.

Batch roll the spring rolls: Lay out all the spring roll wrappers and fill them at once to streamline the process.

Cook in batches: Fry multiple spring rolls at the same time to reduce cooking time.

Use a food processor: Quickly chop the cilantro and other ingredients using a food processor.