Thai Spring Rolls

3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated (or 1 tsp dried ginger)
2 green onions, sliced into matchstick pieces
1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
1/2 cup shredded or finely chopped cabbage
4-6 mushrooms, cut into matchstick pieces
1 c shredded carrots
approx. 2 cups bean sprouts
1/2 cup fresh coriander, roughly chopped (or dried)
1/2 cup fresh basil, roughly chopped
2 Tbsp. oil, plus more for deep-frying
1 pkg. spring roll wrappers (thawed if frozen)

Mix ingredients in bowl, wrap into spring roll wrappers, and fry.

Like the Thai Sweet Potato and Pumpkin Soup recipe, I got this Spring Roll Recipe from – surprisingly good recipes!


One Comment

  1. […] I don’t make this recipe very often, but every now and then I have a craving for some American Chinese food, and this hits the spot without making me feel too guilty about putting who-knows-what into my body. It’s a bit more work than my standard mid-week meal, but is great for a weekend or dinner with close friends. I found this recipe on All-Recipes, aptly titled “Perfect Sesame Chicken” and they were right. The original recipe calls for deep-fry, but I just use a fry pan and its still delicious. The beef and broccoli is another great make-at-home Chinese food meal. This recipe goes great with a side of steamed veggies and spring rolls! […]


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