Fried Spring Rolls

(pic: templeofthai)

Ingredients :

25 gr mung bean noodles
100 gr minced pork
1 egg
100 gr finely sliced cabbage
50 gr bean sprouts
quarter tsp of pepper
1 tbsp light soy sauce
1 tbsp chopped garlic
300 gr small egg roll sheets (keep wrapped up to prevent drying out)
3 cups cooking oil
For Spring Roll Sauce
quarter cup vinegar
quarter cup water
half cup sugar
1 tsp salt
chili, as you want
2 tsp tapioca flour mixed in 2 tbsp water



How To Make :

1. Soak noodles to soften, then cut into short lengths. Blend the pork, egg, cabbage, bean sprouts, pepper and light soy sauce together and then stir in the noodles. Set aside.

2. Fry the garlic in some oil and then stir in the pork and noodle mixture. Fry until fairly dry, then dip up and set aside to cool.

3. Place a teaspoonful of filling on an egg roll sheet, fold the sheet over the filling, roll about half a turn, fold in the ends to close them, ten roll up tightly, sealing the sheet closed with the paste. Fry in plenty of oil over low heat until crisp and golden brown. Serve with spring roll sauce, cucumber, and sweet basil leaves.

4. For the spring roll sauce, mix the vinegar, water, sugar, salt, and chili in a sauce pan. Heat to a boil and stir in batter. Add tapioca flour and continue to stir until cook through and thickened. Transfer to a small sauce bowl.

Note:  Flour glue is made by mixing 2 tbsp wheat flour in quarter cup water and stirring to thicken over low heat.

(Source : Sisamon Kongpan)