1 packet large spring roll wrappers
1 egg, beaten
300 ml vegetable oil - for frying
300 g minced pork
200 g minced prawns
20 g glass noodles - soaked in hot water till soft, then drained
4 dried shiitake mushrooms, soaked in warm water
300 g cabbage
100 g carrot
10 g spring onion
3 coriander roots (3-inches of roots and stalk)
4 large cloves of garlic
1 tbsp fish sauce
2 tsp soy sauce
¾ tsp white sugar
½ tsp white pepper powder
¼ tsp salt
1 ½ tablespoons vegetable oil
1 large red chili
1 sprig or 1 tbsp coriander
1 small bird’s eye chili
1 clove garlic
2 tbsp roasted peanuts
60 ml white vinegar
4 tbsp white sugar
First, thinly shred the cabbage and carrots.
Mince the garlic, coriander roots and spring onions.
Drain the shiitake mushrooms, squeeze out the excess liquid, the chop the mushrooms.
Mix together the fish sauce, soy sauce, sugar, pepper and salt in a small bowl.
Heat the oil in a medium frying pan over medium heat.
When hot, add the pork and saute, breaking the meat up. When the meat is no longer raw, add the garlic, coriander roots, mushrooms and carrots, stirring for 2 minutes.
Add the cabbage, prawns, spring onions, noodles and sauce, and continue to stir-fry until all is cooked through, and the mixture is not too wet.
Take off the heat and allow it to cool completely.
Instead of minced pork, you could use minced chicken or even fish. Instead of cabbage or carrot, consider using jicama.
Place one spring roll wrapper with a pointed end towards you.
Add 2 tbsp of filling in the middle bottom third of the wrapper, then fold the bottom point over, fold the sides in, and roll away from you.
Brush the top point with egg wash and fold over to secure.
Repeat till all the filling is used up.
When rolling the spring rolls, keep your pastry covered with a damp cloth to keep it from drying out and becoming brittle.
In a heavy-based, medium pot, heat the 300 ml of frying oil till very hot.
Gently add in the spring rolls, taking care not to over crowd the pot.
Rotate the spring rolls with a pair of wooden chopsticks or tongs, until crispy and evenly golden all around.
Remove from the oil and drain on a rack or absorbent paper, and repeat with the remaining rolls.
In a small saucepan, add the vinegar, sugar, and garlic and heat gently.
When the sugar has dissolved, turn the heat off and allow to cool before adding the peanuts and coriander.