This recipe is translated from Cookpad Thailand. See original: 
แป้งปอเปี๊ยะญวนไส้หมูและผัดไส้หน่อไม้
แป้งปอเปี๊ยะญวนไส้หมูและผัดไส้หน่อไม้ 
Vietnamese Spring Rolls with Pork and Bamboo Shoots
#imademeals @imademeals
Leftover spring roll wrappers from making miang were used to wrap minced pork and stir-fried bamboo shoot filling. Easy, quick, and delightful 😋
Vietnamese Spring Rolls with Pork and Bamboo Shoots
Leftover spring roll wrappers from making miang were used to wrap minced pork and stir-fried bamboo shoot filling. Easy, quick, and delightful 😋
Cooking Instructions
- 1
Marinate the minced pork with sliced green onions, garlic, and cilantro roots. Season with sesame oil, oyster sauce, and salt. Mix and let it marinate while preparing the bamboo shoots.
- 2
Prepare the bamboo shoots by rinsing them with clean water and chopping them into small pieces for easier wrapping and quicker cooking.
- 3
Stir-fry the bamboo shoot filling by adding garlic to a pan with a little oil. Sauté until fragrant, then add the minced pork. Season with oyster sauce, a little sugar, and fish sauce. Add the bamboo shoots and stir-fry until they are tender. Add plenty of black pepper for extra aroma.
- 4
Stir-fry the marinated minced pork in a pan with a little oil until cooked through.
- 5
Soak each Vietnamese wrapper in water before wrapping. It's recommended to lightly oil the plate used for wrapping to prevent sticking. Wrap and enjoy 😋
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