This Thai spring rolls recipe is just what you need for party appetizers at any time of year. They have a crispy exterior and are filled with shredded carrot and cabbage, bean sprouts, and corn. Their golden colour and full flavour will have everyone grabbing them off the platter in no time.
Heat 2 tablespoons of oil on medium in a wok or frying pan. Add garlic and cook until browned.
Stir in bean sprouts, cabbage, baby corn, carrot, and garlic chives. Add fish sauce and oyster sauce and stir to combine.
Add in the soaked and drained glass noodles, stir fry until done; then remove pan from heat.
Place 2 tablespoons of the filling on the lower third of a spring roll wrapper. Fold over the bottom edge, then fold in the left and right side.
Brush a little water on the top edge and finish rolling up the spring roll.
Repeat rolling spring rolls with the remaining filling.
Heat frying oil on high heat (it should be at least 1" deep). To test if the oil is hot enough, hold one end of a spring roll into it. If big bubbles form around it, the oil is hot enough.
Deep fry a few spring rolls at a time, you don't want to crowd the pan. Flip them a couple of times, until the spring rolls are golden brown. Transfer to a plate lined with paper towel to drain excess oil.