Ingredients
Filling
Glass (mung bean) noodles, soaked and cut60 g
Carrot, julienned40 g
Cabbage, finely shredded40 g
Bean sprouts30 g
Spring onion, sliced20 g
Shiitake mushrooms, sliced30 g
Soy sauce (light)20 ml
Sesame oil5 ml
Fresh coriander, chopped10 g
Thai basil, chopped10 g
White pepper1 pinch
Wrapper & fry
Rice paper spring roll wrappers (22 cm)3 sheets
Neutral oil for deep frying1 L
Dipping sauce
Sweet chilli sauce40 ml
Lime juice10 ml
Fish sauce (omit for VGN)5 ml
Coriander, rough chop5 g
Method
- 11. Sauté julienned vegetables and mushrooms in a hot wok with soy sauce and sesame oil for 2 min; cool completely on a tray.
- 22. Fold in glass noodles, bean sprouts, coriander, Thai basil and white pepper; taste and adjust seasoning.
- 33. Place 60 g filling in the lower third of each wrapper, fold sides in, roll tightly to seal; use a slurry of flour and water to seal the edge if needed.
- 44. Heat oil to 180 °C in a deep fryer or heavy pot; fry rolls in batches for 3–4 min, turning once, until deep golden and crisp.
- 55. Drain on a wire rack for 30 sec; do not place on paper towel (steaming softens the shell).
- 66. Combine dipping sauce ingredients; pour into a small ramekin.
- 77. Plate 3 rolls at an angle on a rectangular plate; garnish with fresh herbs and serve sauce alongside.
Quality Check
- Wrapper is uniformly golden and audibly crisp — no oil-soaked patches.
- Filling is hot throughout, minimum 75 °C core temperature.
- No burst seams or filling leakage on the plate.
- Dipping sauce balanced — sweet, sour and salty in equal measure.
- Served within 2 min of frying to preserve crispness.
Entrée Standards
Served as soon as plated — do not hold
Allergens confirmed before firing
All proteins at safe temperature before service
Equipment
Wok, deep fryer or heavy pot, spider/slotted spoon, wire rack, mixing bowls, rectangular serving plate, ramekin
Allergens & Dietary
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