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.
