Spring Rolls

Ingredients

75 g spring roll wrappers
40 g glass noodles
6 tbsp sliced cabbage
4 tbsp jews ear mushroom
1 tsp black pepper
1 tbsp white soy sauce
1 tsp brown sugar
1 tsp coriander root
1 tsp garlic
1 l soy bean oil
4 tbsp sliced carrots
4 tbsp tapioca flour
1 tbsp water

Dipping Sauce:

12 g red chili
1 tsp sea salt
5 tbsp brown or palm sugar
5 tbsp distilled vinegar

Additional Information

Serving Sizes: 2

Instructions

Soak glass noodles in water (approx 20 minutes).
Dipping Sauce: Place woke with vinegar, sugar, salt and chilies over medium heat.
Place glass noodles in a bowl and add the cabbage, mushroom, carrots, pepper, soy sauce & sugar, mix all ingredients well.
Pour oil into a pan and place over low heat, add coriander root, garlic, stir until aromatic and add ingredients from step 3, stir to mix.
Mix tapioca flour and water which is used as a glue.
Place a spring roll wrapper on the work surface.
Put a spoonful of filling (step 4) in the middle, roll tightly to encase the filling and fold in each side.
Brush the end with tapioca glue (step 5) to seal.
Over medium heat soy bean oil. Add the spring rolls to the hot oil for 3-4 minutes until golden brown and crisp. Drain on paper.
Serve hot with the dipping sauce.

Note

Thai name: Por Pia Thord