This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad.
Ingredients
- mung bean noodles: 1 pack (2 ounce pack)
- ground pork: 0.5 cup
- ¼ cups bean sprouts: 1 piece
- cabbage: 1 cup (finely chopped)
- egg: 1 piece
- light soy sauce: 2 Tbsp (to taste)
- white sugar: 1 tsp (to taste)
- ground white pepper: 0.25 tsp (to taste)
- vegetable oil: 1 Tbsp
- garlic: 4 clove (minced)
- small spring roll wrappers: 1 pack (16 ounce pack)
- all-purpose flour: 1 Tbsp
- water: 2 Tbsp (or as needed)
- vegetable oil for frying: 2 cups
Metric Conversion
Stages of cooking
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Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
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Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
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Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
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Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
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Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
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Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.
