This is my favorite snack of all times. It’s a little bit time consuming to make, but if a lot are made at one time, they freeze well, and can be deep-fried for a quick snack or appetizer while frozen.
1 small bundle mung bean noodles, soaked until soft, cut into 2cm lengths
2 tablespoons light soy sauce
1 teaspoon sugar
¼ teaspoon white pepper
1 package small spring rolls wraps (20-25 wraps)
1 tablespoon flour mixed with a few tablespoons water to make a paste
oil for deep-frying
Directions Prep:45min › Cook:15min › Ready in:1hr
In a bowl mix the pork, cabbage, bean sprouts, mung bean noodles, egg and seasonings together.
In a frying pan heat the oil over medium-high heat. Add the garlic and fry until fragrant.
Add the pork mixture. Fry, stirring well to break up the mixture. Fry until pork is cooked through and mixture somewhat dry. Taste for seasoning and readjust according to taste. Let the mixture cool.
To assemble the spring rolls lay one spring rolls wrap in front of you with one of the corners facing you. Spoon a scant teaspoon full of the cooled filling right below the middle point of the wrap, towards you. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the paste.
Keep the remaining wrappers and the finished spring rolls under a slightly moist kitchen towel, to prevent them from drying out.
Fry the spring rolls in plenty of oil over medium-low heat.
Serve immediately with spring roll sauce and pickled cucumber salad.