These Thai-style spring rolls are a typical Thai recipe called poh pia sod. Unlike Chinese spring rolls, apart from vegetables and meat (which I have replaced with textured soy), these are filled with soy noodles. Although it may seem like a strange combination, these Thai vegetable rolls that I have shared are delicious. You’ll see when you try them!
Ingredients to make Thai Rolls stuffed with vegetables:
• 10 sheets of spring roll dough
• ½ cup fine textured soybeans
• 100 grams of soy noodles
• 2 tablespoons chopped fresh coriander
• 1 tablespoon chopped fresh basil
• ½ cup chopped cabbage
• ½ cup bean sprouts
• 2 grated carrots
• 2 cloves of garlic
• 1 splash of soy sauce
• 1 teaspoon of sugar
• 1 pinch of pepper
• ½ teaspoon of salt
• 1 teaspoon of oil
How to make Thai Rolls Stuffed with Vegetables:
Soak the textured soybeans in warm water or warm vegetable broth for at least 15 minutes. Drain well, squeezing with your hands and reserve. Cook the soy noodles. Place them in a bowl and cover them with hot water. Let stand for several minutes and when softened, drain and reserve.
Julienne the carrots, chop the cabbage in a food processor or into thin strips with a knife. Chop the garlic very fine. In a mortar, crush the garlic with the cilantro, the basil, a pinch of pepper and salt.
Heat a frying pan with a little oil and the mashed garlic, cilantro and basil. Add the textured soy and sauté for a minute. Add the rest of the ingredients: the cabbage, the carrot, the bean sprouts, the sugar and a good splash of soy sauce. Sauté until the vegetables begin to soften and add the noodles. Cook for several more minutes and the filling for the Thai-style rolls is ready.
Roll out the sheet of spring roll dough and arrange it in a diamond shape. Put several tablespoons of filling along the bottom corner of the sheet. Start rolling the dough and when you go halfway fold the side ends and bring them to the center. Keep rolling the dough and moisten the upper end with a little water so that it sticks well. Repeat the steps to make the other Thai vegetable rolls. Cook the Thai rolls stuffed with vegetables in the pan or in the oven until golden brown.
