Fried Spring Rolls

Name: Fried Spring Rolls
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: 25 spring roll wrappers or roti sheets; 1 package glass noodles; 1 carrot; 1 small head cabbage; 1 tablespoon pounded garlic, cilantro root, and white pepper mixture; 3 tablespoons soy sauce; Vegetable oil; Tapioca starch (for sealing the rolls); 3.5 ounces (100 grams) ground pork

Tidawan tida @cook_4818645

พิษณุโลก/ไทยแลนด์

Store-bought ones have too little filling. Make your own for extra-stuffed rolls. Bought roti sheets at the intersection instead of going to the mall during COVID.

Tidawan tida @cook_4818645

พิษณุโลก/ไทยแลนด์

Store-bought ones have too little filling. Make your own for extra-stuffed rolls. Bought roti sheets at the intersection instead of going to the mall during COVID.

Saved

Ingredients

1 hour

Serves 5 servings

25spring roll wrappers or roti sheets
1 packageglass noodles
1carrot
1small head cabbage
1 tablespoonpounded garlic, cilantro root, and white pepper mixture
3 tablespoonssoy sauce
Vegetable oil
Tapioca starch (for sealing the rolls)
3.5 ounces (100 grams)ground pork

Saved

Steps

1 hour

1

Soak the glass noodles. Shred the carrot and slice the cabbage. Set aside.
2

Heat vegetable oil in a pan. Sauté the garlic, cilantro root, and white pepper mixture until fragrant. Add the ground pork and cook until done. Add the vegetables, glass noodles, and soy sauce. Stir-fry quickly over high heat just until the vegetables soften. Add chopped cilantro leaves. Let the filling cool completely.
3

Place a spring roll wrapper on a flat surface. Add the cooled filling. Fold the wrapper and seal the edges with a tapioca starch paste. Repeat until all filling is used.
4

Heat vegetable oil until hot. Fry the spring rolls in batches until golden brown and crispy.
5

Serve on a plate with plum sauce.