INGREDIENTS:
1. Spring roll wrappers
2. Minced pork 1 cup
3. Egg 1 whole
4. Bean thread noodle 1 small bag
5. Green cabbage sliced thin 1 cup
6. Bean sprouts 1 cup
7. Garlic chopped 1 tbsp
8. Corn Flour 1 tbsp and water paste 1/2 cup
9. Soy sauce 2 tbsp
10. Oyster sauce 2 tbsp
11. White pepper 1 tsp
12. Carrot sliced thin 1 cup
13. Frying oil 2 tbsp
Directions:
1. Soak the bean thread noodles for 10 minutes in room temperature water until soft. Remove from water and cut the mess in 1/2.
2. Fry the garlic in a bit more oil until fragrant on medium-high heat. Add minced pork stir fry until cook add Bean sprouts, Green cabbage sliced, Carrot sliced thin then the bean thread noodles, and the rest of the sauces. Stir well to mix.
3. Season with white pepper and corn flour in the water to make all ingredients together and easy to wrap. Remove and set aside. Let cool until room temperature.
4. Wrap the wrappers as shown. Put about 1-2 tablespoons of filling inside.
5. Seal with egg ready in a cup to stick wrapper together.
6. Look at pictures how to wrap
7. Deep fry on medium high heat. The oil should be dancing (you’ll see it move) but not smoking. Remove and let dry on a wire or mesh rack to keep it crispy.
8. Make the sauce by smashing the chili in a stone mortar & pestle, and mixing with the vinegar and sugar. Simmer over low heat until thicker, about 5 minutes or you can use a sweet Thai chili sauce from supermarket.
