Fried Spring Rolls

Name: Fried Spring Rolls
Ingredients: 1 lb small spring roll wrappers (about 500 grams); 1 tablespoon vegetable oil; 2 tablespoons finely chopped cilantro roots; 2 tablespoons finely minced garlic; 1 tablespoon ground white pepper; 7 oz ground pork (about 200 grams); 7 oz shredded cabbage (about 200 grams); 3.5 oz shredded wood ear mushrooms (about 100 grams); 3.5 oz shredded carrots (about 100 grams); 7 oz shredded raw taro (about 200 grams); 3 tablespoons soy sauce; 2-3 tablespoons granulated sugar; 2 teaspoons salt; 10.5 oz soaked glass noodles (about 300 grams); 1/4 cup oyster sauce (about 60 ml); 2 tablespoons soy seasoning sauce; Paste for sealing rolls (mix a little all-purpose flour with water); Dipping Sauce Ingredients; 1/2 cup water (about 120 ml); 1 cup distilled white vinegar (about 240 ml); 3 cups granulated sugar (about 600 grams); 3 teaspoons salt; 1/2-1 cup shredded daikon radish; 2 red chili peppers, seeds removed and finely pounded

Newjiew @cook_8208782

บางบัวทอง

A delicious snack to enjoy anytime.

Newjiew @cook_8208782

บางบัวทอง

A delicious snack to enjoy anytime.

Saved

Ingredients

1 lbsmall spring roll wrappers (about 500 grams)
1 tablespoonvegetable oil
2 tablespoonsfinely chopped cilantro roots
2 tablespoonsfinely minced garlic
1 tablespoonground white pepper
7 ozground pork (about 200 grams)
7 ozshredded cabbage (about 200 grams)
3.5 ozshredded wood ear mushrooms (about 100 grams)
3.5 ozshredded carrots (about 100 grams)
7 ozshredded raw taro (about 200 grams)
3 tablespoonssoy sauce
2-3 tablespoonsgranulated sugar
2 teaspoonssalt
10.5 ozsoaked glass noodles (about 300 grams)
1/4 cupoyster sauce (about 60 ml)
2 tablespoonssoy seasoning sauce
Paste for sealing rolls (mix a little all-purpose flour with water)
Dipping Sauce Ingredients
1/2 cupwater (about 120 ml)
1 cupdistilled white vinegar (about 240 ml)
3 cupsgranulated sugar (about 600 grams)
3 teaspoonssalt
1/2-1 cupshredded daikon radish
2red chili peppers, seeds removed and finely pounded

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Steps

1

Pound the cilantro roots, garlic, and white pepper together until fine.
2

Heat the vegetable oil in a pan over medium heat. Add the pounded mixture and stir-fry until fragrant. Add the ground pork, cabbage, wood ear mushrooms, carrots, and taro. Season with soy sauce, sugar, and salt. Taste and adjust for a sweet and salty flavor. Add the soaked glass noodles and stir to combine.
3

Place a spring roll wrapper on a flat surface. Add filling and roll tightly. Brush the edge with the flour paste to seal.
4

Heat vegetable oil in a pan over medium heat. When hot, fry the spring rolls until golden brown. Remove and drain on paper towels.
5

For the dipping sauce, combine vinegar, water, sugar, and salt in a saucepan. Simmer over medium heat until thickened.
6

Add the shredded daikon radish and pounded red chili peppers. Stir well and bring to a boil, then remove from heat.