Mike Sula and Spicy Thai Lao Egg Rolls from Spicy Thai Lao Restaurant, Chicago
Recipe type: Appetizer
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: About 30-36 rolls
Curry powder, turmeric, and Thai basil leaves are the main stars of these fried spring rolls by Chef Kaew Saengsom of Spicy Thai Lao Restaurant in Burbank, a favorite among Chicagoan Thai food enthusiasts. They appear on the menu as Spicy Thai Lao Egg Rolls. (Recipe courtesy of Chef Kaew Saengsom)
  • 1 tablespoon vegetable oil
  • 3 ounces (~80g) dried glass noodles (also known as cellophane or mung bean starch noodles), soaked in hot tap water for 10 minutes, drained, and cut with kitchen shears into 4-inch pieces
  • 5 cups, packed, cabbage slices (Halve a small head of green cabbage first, then quarter it. Core each quarter and cut lengthwise into ¼-inch slices.)
  • 3 cups, packed, grated carrots
  • One bunch green onions (about 5-6), cut into ¼-inch slices (Separate the green, leafy parts from the white parts.)
  • 2 tablespoons Madras-style curry powder
  • 2 teaspoons ground turmeric
  • 2 teaspoons granulated sugar
  • 3 teaspoons salt
  • 1 ½ cup, packed, loose Thai or Mediterranean basil leaves
  • 3 dozens frozen spring roll skins, thawed and kept tightly covered (See post for explanation.)
  • Vegetable oil for frying
  1. Put the 1 tablespoon vegetable oil in a large wok; set the wok over medium-high heat.
  2. When the oil is hot, add the glass noodles to the wok along with ½ cup of water. Stir the noodles around until they're softened, about 3 minutes. You may need more water to get the noodles softened; in that case, add only 1 tablespoon of water at a time being careful not to add more than necessary (the vegetables which you will add to the wok next will also release some moisture, so it's okay if the noodles are al dente).
  3. Once the noodles are softened, add the cabbage slices, grated carrots, the white parts of the green onions, curry powder, turmeric, sugar, and salt. Stir-fry until the vegetables have softened. Shut off the stove and transfer the filling to a large platter; spread it out as thinly as possible so it cools down quickly. The filling needs to cool completely before you can assemble the spring rolls; otherwise the wrappers will get soggy and the rolls will burst open when they're being fried.
  4. Tear the basil leaves into smaller pieces, about ½ inch big, and stir them into the cooled filling.
  5. Spoon about ⅓ cup, packed, filling onto each wrapper. Assemble the spring rolls as directed in the post. Work with one wrapper at a time while keeping the rest covered (but once assembled, the uncooked rolls don't need to be kept covered).
  6. Put enough vegetable oil into a deep-frying vessel to form a 3-inch depth; put on medium-high heat. Keep a large platter, lined with paper towel, nearby.
  7. When the oil is hot, fry the spring rolls -- be careful not to overcrowd the fryer -- until golden brown on all sides. Transfer the cooked spring rolls to the paper towel-lined platter.
  8. Serve the spring rolls warm with Thai sweet chili sauce or plum sauce.
Recipe by SheSimmers at https://shesimmers.com/2015/02/mike-sula-and-spicy-thai-lao-egg-rolls-from-spicy-thai-lao-restaurant-chicago.html