Spring Rolls

Ingredients

• Spring roll wrappers 12 pieces
• Cabbage, finely shredded 200 g
• Carrot, julienned 100 g
• Glass noodles, soaked 50 g
• Ground pork or shrimp 120 g
• Garlic, minced 2 cloves
• Soy sauce 1 tbsp
• Sesame oil 1 tsp
• Cornstarch slurry to seal 2 tbsp
• Oil for deep-frying 500 ml

Instructions

1. 1

   Stir-fry the pork or shrimp with garlic until cooked, then add cabbage and carrot and toss briefly.

2. 2

   Season with soy sauce and sesame oil, mix in the drained noodles, and let the filling cool completely.

3. 3

   Place a portion of filling near one corner of a wrapper.

4. 4

   Fold in the sides and roll up tightly, sealing the final edge with cornstarch slurry.

5. 5

   Heat oil to 175 C and fry the rolls in batches until golden and crisp.

6. 6

   Drain on paper towels and serve hot with sweet chili or soy dipping sauce.