SPRING ROLLS

Preparation Time: 30 mins
Cooking Time: 20 mins
Serves: 2 persons

Ingredients

• 50 g vermicelli (glass noodles), soaked until soft
• 200 g cabbage, shredded
• 100 g carrot, shredded
• 50 g fresh Thai wood ear mushroom, cut into thin strips
• 1 teaspoon garlic , finely chopped
• 1/2 teaspoon pepper powder 
• 1/2 teaspoon sugar 
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon light soy sauce
• 10-12 sheets spring roll pastry wrappers
• 2 tablespoons sunflower oil
• Cooking oil for deep frying
• Thai sweet chilli sauce , for dipping

Method:

• Heat 2 tablespoons of oil on frying pan. Add garlic , cabbage , carrot , wood ear mushroom and stir fry until cooked.
• Add soaked and drained glass noodles , fish sauce, oyster sauce, light soy sauce, sugar, pepper powder and stir to combine. Then remove pan from heat.
• Place 2 tablespoons of filling on lower third of spring roll wrapper. Fold over bottom edge, then fold in the left and right side.
• Brush a little water on top edge and finish rolling up the spring roll.
• Repeat rolling spring rolls with the remaining filling.
• Then heat cooking oil on high heat for deep fry. 
• Deep fry a few spring rolls at a time, you don't want to put too many in one go. Flip them until the spring roll are golden brown.
• Transfer to plate for cool down. May use the kitchen roll to soak the excess oil.
• Add sweet basil, chilies, then stir until done. Serve with steamed rice.
• Serve spring rolls with Thai sweet chilli sauce.