Thai Fried Spring Rolls with Pork and Glass Noodles

What you need

• 16 sheets spring roll wrappers, about 20 cm (8 in) square, thawed
• 50 g (2 oz) glass noodles, dried
• 150 g (5 oz) ground pork
• 1 carrot, medium, grated
• 150 g (5 oz) napa cabbage, finely shredded
• 3 cloves garlic, minced
• 2 spring onions, thinly sliced
• 1 handful fresh cilantro, chopped
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp ground white pepper
• 1 tbsp all-purpose flour, for the sealing paste
• 2 tbsp water, for the sealing paste
• 1 tbsp vegetable oil, for stir-frying
• 700 ml (3 cups) vegetable oil, for deep-frying
• sweet chilli sauce, for serving

Method

Restated from the original video

1. 1

   Cover the glass noodles with warm water and leave 15 min until pliable. Drain and snip into 3 cm (1 in) lengths with scissors.

2. 2

   Stir the flour and water together in a small bowl to a smooth paste for sealing the rolls.

3. 3

   Heat 1 tbsp of the vegetable oil in a wok over medium heat. Fry the garlic until lightly golden, about 30 seconds.

4. 4

   Add the pork and break it up. Stir-fry until cooked through, no pink inside, 3-4 min.

5. 5

   Add the carrot, cabbage, noodles, soy sauce, sugar and white pepper. Stir-fry until the cabbage wilts, 2-3 min.

6. 6

   Stir in the spring onions and cilantro, then tip the filling onto a tray. Spread it out and cool completely, about 15 min. Warm filling steams and tears the wrappers.

7. 7

   Keep the wrappers under a damp towel. Put 2 tbsp filling near one corner of a wrapper, fold the corner over it, fold in the sides, and roll up tightly. Seal the last corner with the paste.

8. 8

   Heat the 700 ml vegetable oil in a deep pot or wok to 175 °C (350 °F).

9. 9

   Fry the rolls 4-5 at a time, turning now and then, until deep golden and crisp, 3-4 min.

10. 10

    Drain on a rack or paper towels. Serve hot with sweet chilli sauce.

Imported from importfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.