Thai spring rolls

Name: Thai spring rolls
Ingredients: 100 grams of ground pork; 1 cup of slices cabbage; 2 cup of beans sprouts; 1 tbsp spoon of chopped garlic; 2 tsp of oil; 1 pack of soaked vermicelli noodles, cut into 2 cm long; 2 tbsp spoon of oyster sauce; 2 tsp of fish sauce; 1 tsp of sugar; 12 sheets of fresh spring roll pastry; 2 finally chopped of coriander roots; 1 Sauce ingredients; 10 peeled plum removed seeds; 1 1/2 cup of sugar; 1/2 cup of thai vinegar; 1/4 tsp of salt

16 ingredients

9 steps

Ingredients

100 grams of ground pork
1 cup of slices cabbage
2 cup of beans sprouts
1 tbsp spoon of chopped garlic
2 tsp of oil
1 pack of soaked vermicelli noodles, cut into 2 cm long
2 tbsp spoon of oyster sauce
2 tsp of fish sauce
1 tsp of sugar
12 sheets of fresh spring roll pastry
2 finally chopped of coriander roots
1 Sauce ingredients
10 peeled plum removed seeds
1 1/2 cup of sugar
1/2 cup of thai vinegar
1/4 tsp of salt

Directions

1

mash the plum and in the sauce pan add plum, sugar, vinegar and salt bring to boil in the low heat keep stirring till the sauce get thick.
2

In the medium heat add oil to frying pan add garlic and coriander roots fry till get nice smell add ground pork, fry till cook
3

Add cabbage and bean sprouts then vermicelli noodles fry till vegetables get soft
4

Add oyster sauce, sugar and fish sauce fry till all ingredients mixed and leave to cool
5

Take spring rolls sheets out and lay on the board.
6

Spoon the mixture on the sheets all 12 sheets.
7

Roll and on the top of each side push to flow and sealed both side, make sure not to filled in too much otherwise they break apart when deep fry
8

In the deep fry pan heat up oil 150 c cover fry spring rolls for about 8 minutes or till they flow to the oil surface
9

Served with plum sauce or sweet chilli chicken sauce

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