Thai Spring Rolls (Por Pia Tod)

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Ingredients

20 spring roll wrappers (25cm x 25cm) 200g ground pork or chicken 100g shrimp, peeled and chopped 1 cup shredded cabbage 1 carrot, julienned 50g glass noodles, soaked and cut 3 cloves garlic, minced 2 tbsp oyster sauce 1 tbsp soy sauce 1 tsp sugar 1/2 tsp white pepper 2 tbsp vegetable oil for filling Vegetable oil for deep frying **For sealing:** 2 tbsp flour mixed with 3 tbsp water **For serving:** sweet chili sauce

Detail Steps and Procedure

1. **Prepare filling:** Heat 2 tbsp oil in a wok over medium heat. Add garlic, stir-fry for 30 seconds. Add ground pork and shrimp, cook until no longer pink.2. **Add vegetables:** Add cabbage, carrot, and drained glass noodles. Stir-fry for 2-3 minutes until vegetables soften slightly.3. **Season:** Add oyster sauce, soy sauce, sugar, and white pepper. Mix well and cook for 2 more minutes. Transfer to a bowl and let cool completely.4. **Wrap spring rolls:** Place a spring roll wrapper diagonally on a clean surface. Put 2 tbsp of filling near the bottom corner. Fold bottom corner over filling, then fold in sides. Roll tightly toward the top corner. Seal with flour-water paste. Repeat.5. **Heat oil:** Fill a deep pot or wok with vegetable oil to about 2 inches deep. Heat to 175°C (350°F).6. **Fry in batches:** Fry 4-5 spring rolls at a time for 3-4 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd.7. **Drain:** Remove with a slotted spoon and drain on a wire rack or paper towels.8. **Keep warm:** Place fried spring rolls in a 100°C (200°F) oven while frying remaining batches.9. **Serve:** Serve hot with sweet chili sauce for dipping. Garnish with fresh cilantro if desired.

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