Thai spring rolls

120g wun sen (rice vermicelli) noodles, soaked until soft and then very finely chopped
½ cup bean sprouts, chopped
1–2 carrots, shredded or julienned
2 teaspoons minced garlic
1 tablespoon tamari

large egg roll wrappers

peanut oil

Assemble into spring rolls and fry in generous oil.  Serve with Thai sweet chili sauce.

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