THE GLASS-STRAND CRUNCH-BATONS

(Our Play on Thai Spring Rolls)

THE GLASS-STRAND CRUNCH-BATONS

Ingredients: 100g Rice vermicelli (soaked), 100g Cabbage (shredded), 1 tbsp Garlic paste, 10 Spring roll sheets, 500ml Vegetable oil...

Ingredients

  • 100g Rice vermicelli (soaked)
  • 100g Cabbage (shredded)
  • 1 tbsp Garlic paste
  • 10 Spring roll sheets
  • 500ml Vegetable oil

Cooking Method

  1. The Architect Sauté cabbage and garlic until soft; toss with the glass noodles.
  2. The Bloom Add a 20ml splash of soy sauce to the mix to ensure the flavor grips the strands.
  3. The Build Place a spoonful on a sheet, fold sides, and roll into a baton; seal with water.
  4. The Scorch Deep fry at 180°C until dark golden and rock-hard crispy.
  5. The Finish Serve immediately with a hit of sweet chili sauce.

Cuisine: Asian

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