Thai Spring Rolls

Directions

1. 1
   Make the filling: Drain and squeeze the mushrooms and chop finely.
2. 2
   Pour hot water over the noodles and let stand for 10 minutes.
3. 3
   Drain and cut noodles into 1-inch pieces using scissors.
4. 4
   Heat the oil in a wok and add the garlic and chillies.
5. 5
   Cook about 30 seconds and remove to a plate.
6. 6
   Add the pork to the wok and stir-fry until cooked.
7. 7
   Add the mushrooms, noodles, shrimp, fish sauce, sugar, salt and pepper, stirring well.
8. 8
   Tip the mixture into a bowl and add the grated carrot, chopped bamboo shoot, beansprouts, spring onion, coriander and chilli mixture.
9. 9
   Stir well and chill.
10. 10
    To make the spring rolls: Unwrap the spring roll wrappers.
11. 11
    Cover them with a damp cloth while making the rolls.
12. 12
    Put the flour in a small bowl and add a little water to make a paste.
13. 13
    Place a spoonful of filling on the lower edge of the wrapper and, using a brush, brush a little flour paste on the top edge of the wrapper.
14. 14
    Cover the filling with the wrapper, rolling from the bottom, then turn in the sides and roll to the top, sealing the edge with the paste on it.
15. 15
    Set the completed rolls aside and freeze.
16. 16
    To cook, heat the oil to 360 degrees and deep-fry the rolls for about 6 minutes each, depending on the size of the rolls.
17. 17
    Drain on a rack or paper towels and serve with chilli sauce.