Thai Spring Rolls

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 25 minutes

配料

2 ozs glass noodles (sometimes called bean vermicelli #)

1 tbsp coconut oil (for cooking the filling #)

1 tbsp garlic (chopped #)

2 ozs pork, ground (minced) (optional, use chopped mushrooms if vegetarian)

1/3 cup cabbage, red (or green cabbage, shredded)

1/2 cup carrot (shredded)

2/3 cup bean sprouts (shoots) (#)

1 1/2 tbsp tamari (soy) sauce (#)

1 tsp black pepper, ground

1 tbsp raw sugar (refined sugar is ok too)

1/2 cup water

8 sheets spring roll wrappers (can substitute with gluten-free rice paper #)

1 egg (beaten)

1 ½ cups coconut oil (for cooking the spring rolls #)

步骤

Soak the glass noodles in cold water for 10 to 15 minutes. Then cut into 6-inch (15 cm) lengths.

Heat the oil over a low heat and add the garlic. Cook for 2 minutes. Then add the pork, tossing and cook until no pink remains. Then add the vegetables and cook for a further 2 minutes.

Add the soy, sugar, and water. Combine well then add the prepared glass noodles and cook for about 1 minute. The glass noodles should be translucent. Take off the heat and allow to cool.

Roughly divide the mixture into 8. Start wrapping as indicated in the picture below. Make sure there is some egg near the edge so the spring rolls seal.

Heat the oil over a medium-high heat and when hot deep fry for 1 to 2 minutes only. I usually test with 1 spring roll. The oil should not be smoking and should be pleasantly bubbling when the spring roll is added. If it looks good, add another 3 spring rolls. I cook in 2 batches of 4. Serve with plum or hoisin sauce.