Heng Heng Heng Spring Rolls

Name: Heng Heng Heng Spring Rolls
Ingredients: Spring roll wrappers or cotton candy roti wrappers; 1 egg yolk (for sealing the wrappers); 2 tablespoons vegetable oil or pork lard (for stir-frying the filling); 2 tablespoons finely pounded garlic, white pepper, and cilantro root mixture; 1 medium cup shredded cabbage; 1/2 carrot, sliced as desired; 10 Chinese broccoli stems; 9 oz ground pork (250 grams); 7 oz soaked glass noodles (200 grams); 1 –2 teaspoons granulated sugar (to taste); 5 wood ear mushrooms or shiitake mushrooms; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; Vegetable oil for frying

ImAiw Wattanakorn @lmAiw

ปทุมธานี

This is a snack that can also be quite filling. You can make a batch and store them in the freezer for up to a month. Whenever you want to eat them, just take them out, let them thaw, and fry them in hot oil. That’s all it takes to enjoy these delicious spring rolls.

ImAiw Wattanakorn @lmAiw

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Ingredients

Spring roll wrappers or cotton candy roti wrappers
1egg yolk (for sealing the wrappers)
2 tablespoonsvegetable oil or pork lard (for stir-frying the filling)
2 tablespoonsfinely pounded garlic, white pepper, and cilantro root mixture
1medium cup shredded cabbage
1/2carrot, sliced as desired
10Chinese broccoli stems
9 ozground pork (250 grams)
7 ozsoaked glass noodles (200 grams)
1–2 teaspoons granulated sugar (to taste)
5wood ear mushrooms or shiitake mushrooms
2 tablespoonsoyster sauce
2 tablespoonssoy sauce
Vegetable oil for frying

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Steps

1

Heat a pan and add the oil. Stir-fry the garlic, white pepper, and cilantro root mixture over low heat until fragrant.
2

Add the ground pork, cabbage, carrot, Chinese broccoli stems, mushrooms, and glass noodles. Stir to combine.
3

Season with sugar, soy sauce, and oyster sauce. Stir well, taste, and adjust seasoning as desired. Transfer to a bowl and let cool.
4

Prepare the spring roll wrappers and beat the egg yolk in a small bowl for sealing.
5

Place a wrapper on a flat surface. Add a suitable amount of filling (not too much to avoid tearing, not too little to avoid thick wrappers).
6

Gently roll up the wrapper. When you reach the end, brush the edge with egg yolk to seal. Repeat until all the filling is used.
7

Heat oil in a pan over low heat. When the oil is hot, carefully add the spring rolls and fry, turning until golden brown. Remove and drain on paper towels. Let cool.
8

Cut into bite-sized pieces. Serve with plum sauce or your favorite dipping sauce.
9

Tip: You can store these in a container in the freezer for a long time. When you want to eat them, let them thaw and fry as usual.