Spring Rolls

While quite simple to make, getting the spring rolls to roll up and stay together takes a little practice. Fortunately these tasty treats are enjoyable to make regularly, so you are bound to get it right eventually.

Ingredients
Spring Roll sheets 300g
Glass noodles 25g
Mung beans ¾ cup (boiled
hulled
and mashed)
Cabbage 1 cup (shredded)
White ground pepper ¼ tsp
Bean Sprouts 1 cup
Thin Soy Sauce 1 ½ tbsp
Garlic 1 tbsp (chopped)
Vegetable oil 1 tbsp (for frying garlic)
Spring Roll “paste” 2 tbsp (prepared by mixing rice flour and water boiled
to thicken)
Ingredients for Sauce
Vinegar ¼ cup
Sugar ¼ cup
Salt 1 tbsp
Tapioca flour 2 tsp
Red spur chili ½ chili (seeds removed and then smashed)

Instructions

1. Soak noodles in water to soften, cut into short pieces, and mix with mashed mungbeans, cabbage, bean sprouts, pepper, and soy sauce.

2. Fry garlic in oil over low heat, adding noodle mixture once garlic yellows. Stir fry until cooked and then remove from pan to cool.

3. After spreading out a spring roll sheet, place one spoonful of noodle mixture in middle of closest end. Roll over once and then fold sides of sheet inwards so as to close ends of spring roll while rolling.

4. Apply paste to end of sheet and roll closed.

5. After all rolls are prepared, fry in hot oil over low heat until crisp and brown.

6. Drain and serve with sauce, basil, cucumbers, and lettuce.


Method for Sauce:
1. Pound chilies with mortar and pestle.

2. Mix together remaining ingredients