Homemade Fried Spring Rolls

Name: Homemade Fried Spring Rolls
Ingredients: 9 oz ground pork (250 grams); Shiitake mushrooms, as desired; 1 small head green cabbage; 1 carrot; 10 large cloves garlic; 1 package glass noodles; 1 large egg; Black pepper, to taste; 2-3 cilantro roots; 5 green onions; 1 tablespoon sesame oil (15 ml); 2 teaspoons sugar (8 grams); 2 tablespoons light soy sauce (30 ml); 1/4 teaspoon seasoning powder (such as chicken bouillon); Sweet plum sauce or sweet chili sauce, for dipping; 2.2 lbs cotton candy roti wrappers (1 kg), or substitute with Vietnamese rice paper wrappers

Beau @beau59

กรุงเทพมหานคร

I wanted to eat as many fried spring rolls as I wanted, anytime, without having to wait for a street cart. Totally worth the calories!

Beau @beau59

กรุงเทพมหานคร

I wanted to eat as many fried spring rolls as I wanted, anytime, without having to wait for a street cart. Totally worth the calories!

Saved

Ingredients

9 ozground pork (250 grams)
Shiitake mushrooms, as desired
1small head green cabbage
1carrot
10large cloves garlic
1 packageglass noodles
1large egg
Black pepper, to taste
2-3cilantro roots
5green onions
1 tablespoonsesame oil (15 ml)
2 teaspoonssugar (8 grams)
2 tablespoonslight soy sauce (30 ml)
1/4 teaspoonseasoning powder (such as chicken bouillon)
Sweet plum sauce or sweet chili sauce, for dipping
2.2 lbscotton candy roti wrappers (1 kg), or substitute with Vietnamese rice paper wrappers

Saved

Steps

1

Cut the glass noodles into 3-inch pieces.
2

Shred the cabbage and soak it in water for at least 15 minutes.
3

Dice the carrot and roughly chop the shiitake mushrooms.
4

Pound the cilantro roots, garlic, and black pepper together. Sauté over medium heat until fragrant, then add the green onions and stir-fry together.
5

When the garlic turns golden, increase the heat to medium-high. Add the cabbage, carrot, and mushrooms. Season with sesame oil, sugar, soy sauce, and seasoning powder. Once the vegetables are tender, add the glass noodles. Stir briefly until the liquid is mostly absorbed, then remove from heat and set aside to cool. If you’re not ready to wrap, you can store the filling in a container in the fridge.
6

Beat the egg. Use one sheet of cotton candy roti wrapper (or half a tablespoon of filling per sheet if using this type). Roll tightly, folding in the sides. Dab the edge of the wrapper with a little beaten egg to seal, then finish rolling. Place the sealed side down on a plate to keep it closed. Try not to tear the wrapper; a small tear is okay.
7

If using Vietnamese rice paper wrappers, you can add more filling. Lightly moisten a clean cloth or brush with water and wipe the wrapper until just slightly soft, then wrap as usual.
8

Heat oil over medium or medium-high heat. Fry the wrapped spring rolls until golden and crispy, about 2 minutes. Enjoy!