Thai rolls recipe stuffed with vegetables

These Thai -style spring rolls are a typical Thailand recipe called EMPOH PIA SOD/EM. Unlike Chinese spring rolls, apart from vegetables and meat (which I have replaced by textured soy), these are filled with soy noodles. Although it looks like a slightly strange combination, these tailende vegetable rolls that I have shared with recipes are delicious. Youll see when you try them!

Ingredients to make Thai rolls stuffed with vegetables:

1. soak the textured soy in warm water or warm vegetable broth for at least 15 minutes. It drains well squeezing with your hands and reserves.

2. Kitchen soy noodles. Place them in a bowl and cover them with hot water. Let stand for several minutes and when they soften, drain and reserve.

3. Cut the carrots in Julian, itch the cabbage in a kitchen robot or in fine strips with a knife. Pick the garlic very finite.

4. In a mortar crushes garlic with coriander, basil, a pinch of pepper and salt.

5. Heat a pan with a little oil and garlic, coriander and basil. Add the textured soy and skip it for a minute. Add the rest of the ingredients: the cabbage, the carrot, the soybeans, the sugar and a good stream of soy sauce. Skip until the vegetable starts to get soft and incorporate the noodles. Kitchen for several more minutes and the filling of the Thai style rolls will be ready.

6. extend the spring roll mass and place it in the form of a rhombus. Put several tablespoons of filling along the lower corner of the sheet. Start winding the dough and when you go in half, bend the lateral ends and take them to the center. Continue rolling the dough and wet with a little water the upper end so that it sticks well. Repeat the steps to make the other Thai vegetable rolls.

7. Kitchen Thai rolls stuffed with vegetables in the pan or baked until golden. With my blog target = _blank rel = NOFOLWVEGSPIRION you can inspire several recipes to create an Asian and international menu.