Cooking with The Mosbys: Thai Spring Rolls

Spring rolls make the perfect appetizer or even a great party food, don't they?! Guess what?! They are super easy to make, too! This recipe is one we learned in Thailand for the basic Thai spring rolls, but once you've mastered these, I say try switching things up and adding ingredients you love! Like, I think these would be great with added chopped shrimp! Also, I'm dying to make these with a southwest twist, leaving out the below ingredients and instead filling them with avocado, black beans, corn, and all the goodies the Tex Mex goods I can stuff in that little wrapper. But for now, I hope you try these babies!

100 g glass noodles (soak for 2 to 3 minutes)

50 g minced tofu

20 g chives, carrot and bean sprouts

2 tbsp minced garlic

2 tbsp oil

1 tbsp sugar

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 beaten egg

2-3 tbs water

6-7 spring roll wrappers**
sweet chili sauce for dipping

Prepare ingredients as above. Set aside in 3 piles or bowls. 1. the soaked noodles, 2. the garlic and tofu, 3. the carrots, chives and beansprouts. I also would suggest having the water, soy sauce, fish sauce and oyster sauce, measured out and placed in a separate bowl, as well.

In a wok, fry the garlic and tofu until brown. Add the bean sprout, carrot, chives combo. Add 2 to 3 tbs of water, soy sauce, fish sauce and oyster sauce. Mix well.

Add glass noodles. Stir until everything is mixed & heated well. Set aside & let cool for 5 minutes.

Once the filling is cooled, lay out one spring roll wrapper, rough side up, and place 1 to 2 tbs of filling in the bottom center. I recommend making smaller spring rolls at first. Once you've mastered frying them while they stay together, you can try making them a little bigger.

**Make sure the spring roll wrappers are not too dried out. If they are too dry they will crack, making it very difficult to keep your spring roll in one piece while assembling and frying.