Fried Spring Rolls Vegetarian - Thai Chef School

Ingredients

• 1/2 cup Tofu, small cubes
• 1 cup Glass noodles (mung bean noodles)
• 1/2 cup Bean sprouts
• 1 clove Garlic
• 1 tsp White peppercorns
• 1 Coriander root
• 1 cup Cabbage, shredded
• 1/2 cup Carrots, shredded
• 1/4 cup Mushroom, sliced
• 10-15 Spring roll wrappers
• 2 tbsp Wheat flour
• 2 tbsp Water
• 1 tbsp Mushroom sauce
• 3 tsp Light soy sauce (3 tsp=1 tbsp)
• 1 tsp Sugar
• Pinch White pepper powder (optional)