Crunchy spring rolls are a popular feature in most Asian cuisines. Thais fill their version with garlic, pork and glass noodles.
- 2 tablespoons cooking oil
- 1 tablespoon garlic, chopped
- 50g minced pork (optional)
- 1/2 cup raw cabbage, shredded
- 1/2 cup raw carrot, shredded
- 1/2 cup bean sprouts
- 1 1/2 teaspoons light soy sauce
- 1/2 teaspoon white pepper
- 1 tablespoon sugar
- 1/4 cup water
- 1/2 cup glass noodles (vermicelli)
- 8 sheets spring roll wrapper
- 1 beaten egg (for sealing)
- 1-2 cups cooking oil (for deep frying)
- Soak the glass noodles in water for 15 minutes then cut into 5 cm lengths.2- Heat the two tablespoons of oil in a wok over a low heat, add the garlic. After the garlic turns light brown add the pork and cook until pork is white. Then add the vegetables and cook for 2 minutes.
- Add the light soy sauce, pepper, sugar and water, combine well.
- Add the glass noodles and cook for about 1 minute or until the glass noodles appear translucent.
- Divide the mixture into the required number of portions.
- Wrap them and seal with beaten egg.
- Deep fry for about 1-2 minutes until they are golden brown.
- Serve with plum sauce.
Let’s do the Plum Sauce
- 1 cup sugar
- 1/2 cup vinegar
- 4 tablespoons pickled plums or apricots flesh
- Dissolve sugar in the vinegar, add the plums and simmer over low heat. Keep stirring until sticky.
- Remove from heat and serve with the spring rolls.
- When frying the spring rolls make sure that the oil is not too hot and keep turning them around with a kitchen tong so they will brown evenly.
- From this recipe you can make four small spring rolls or two big ones.
- They can be sawed diagonally in half with a bread knife so they do not break or crumble.
- Delicious plum sauce can be bought at any good Asian supermarket.