Spring Rolls

Yields 12
Ingredients:
  • 8 ounces pork, ground
  • 3 small cloves garlic, minced
  • 1/2 cup carrots, fine julienned
  • 1 cup cabbage. Napa, fine julienned
  • 2 ounces (uncooked) glass noodles
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • salt, fine, to taste
  • pepper, black, to taste
  • sugar, to taste
  • 1 each egg, beaten
  • 12 each spring roll wrappers (made from rice paper)
  • oil, for frying
Method:
  1. Soak the glass noodles in warm water until soft, about 15 minutes. Drain and cut into 1-inch lengths.
  2. In a wok or saute pan over medium heat, fry the garlic until fragrant.
  3. Add pork and fry 2-3 minutes.
  4. Remove to drain excess oil.
  5. Add vegetables and noodles to the clean pan and fry about 2 minutes.
  6. Season with soy sauce, oyster sauce salt, fish sauce, pepper and sugar.
  7. Cool.
  8. If using rice paper, let soak in warm water until soft and pliable.
  9. Place about 1 tablespoon of vegetable/noodle filling onto spring roll sheet, then top with 1-2 teaspoons of pork.
  10. Roll each sheet tightly and seal with water.
  11. At this point you may eat the spring roll.
  12. If using thicker, won-ton style spring roll, then fry until golden-brown and crisp.