2 tablespoons cooking oil
1 tablespoon garlic, chopped
50g minced pork (optional)
1/2 cup raw cabbage, shredded
1/2 cup raw carrot, shredded
1/2 cup bean sprouts
1 1/2 teaspoons light soy sauce
1/2 teaspoon white pepper
1 tablespoon sugar
1/4 cup water
1/2 cup glass noodles (vermicelli)
8 sheets spring roll wrapper
1 beaten egg (for sealing)
1-2 cups cooking oil (for deep frying)
1- Soak the glass noodles in water for 15 minutes then cut into 5 cm lengths.
2- Heat the two tablespoons of oil in a wok over a low heat, add the garlic. After the garlic turns light brown add the pork and cook until pork is white. Then add the vegetables and cook for 2 minutes.
3- Add the light soy sauce, pepper, sugar and water, combine well.
4- Add the glass noodles and cook for about 1 minute or until the glass noodles appear translucent.
5- Divide the mixture into the required number of portions.
6- Wrap them and seal with beaten egg.
7- Deep fry for about 1-2 minutes until they are golden brown.
8- Serve with plum sauce.
1 cup sugar
1/2 cup vinegar
4 tablespoons pickled plums or apricots flesh
1- Dissolve sugar in the vinegar, add the plums and simmer over low heat. Keep stirring until sticky.
2- Remove from heat and serve with the spring rolls.
– When frying the spring rolls make sure that the oil is not too hot and keep turning them around with a kitchen tong so they will brown evenly.
– From this recipe you can make four small spring rolls or two big ones.
– They can be sawed diagonally in half with a bread knife so they do not break or crumble.
– Delicious plum sauce can be bought at any good Asian supermarket.