Thai Spring Rolls (Por Pia Tod)

Ingredients

• 20 sheets spring roll pastry wrappers (8-inch square)
• 200g ground pork
• 80g glass noodles (mung bean vermicelli)
• 1 cup shredded cabbage
• 1 medium carrot, peeled and julienned
• 3 dried shiitake mushrooms, soaked and finely chopped
• 3 cloves garlic, minced
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground white pepper
• 1 tsp sugar
• 2 tbsp vegetable oil for stir-frying
• 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)
• 4 cups vegetable oil for deep-frying
• 1/2 cup sweet chili sauce for serving

Instructions

1. Soak the glass noodles in warm water for 15 minutes until softened, then drain well and cut into 2-inch lengths with scissors.
2. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the ground pork to the wok and stir-fry for 3 to 4 minutes, breaking it up with a spatula, until fully cooked through and lightly browned.
4. Add the shredded cabbage, julienned carrot, and chopped shiitake mushrooms to the wok. Stir-fry for 2 minutes until the vegetables are slightly softened but still have texture.
5. Add the drained glass noodles, oyster sauce, fish sauce, soy sauce, sesame oil, white pepper, and sugar. Toss everything together for 1 to 2 minutes until the noodles absorb the sauce. Remove from heat and spread on a tray to cool completely to room temperature.
6. Lay one spring roll wrapper on a clean surface with a corner pointing toward you like a diamond. Place 2 heaping tablespoons of filling in a compact log shape across the lower third of the wrapper, leaving 1 inch of space on each side.
7. Fold the bottom corner up over the filling, then fold in both side corners snugly. Roll the wrapper tightly upward toward the top corner, keeping the roll firm. Brush the top corner with the cornstarch-water mixture and press to seal. Repeat with remaining wrappers and filling.
8. Pour 4 cups vegetable oil into a deep pot or wok and heat to 175°C (350°F). To test the temperature, dip the end of a wooden chopstick into the oil — it should bubble steadily.
9. Fry 4 to 5 spring rolls at a time, turning them occasionally with tongs, for 4 to 5 minutes until they are deep golden brown and very crispy. Do not overcrowd the pot as this lowers the oil temperature.
10. Remove the spring rolls with a slotted spoon and drain on a wire rack or paper towels. Allow the oil to return to temperature before frying the next batch.
11. Serve immediately while hot and crispy alongside sweet chili sauce for dipping.