Preparation: 30 mins
Cooking: 10 mins
- ½ kg pork mince
- 4 garlic cloves chopped finely
- 2 brown onions diced finely
- 1 cup carrot shredded finely
- 1 cup cabbage shredded finely
- 2 cups taro root shredded finely
- 1 small bunch of dried bean thread noodles, soaked in hot water, drained and roughly chopped
- ½ tsp salt
- 1 tbsp fish sauce
- 1 tbsp raw sugar
- ½ tsp black pepper
- 1 pack of at least 50 spring roll sheets
- 1 egg white or 1 tbsp of plain flour mixed well with water
- 6 cups vegetable oil for frying
- In a large bowl mix the pork with garlic, onion, salt, fish sauce, sugar and black pepper.
- Add the shredded carrot, cabbage, taro root and bean thread noodle and mix well then set aside.
- Pull out each spring roll sheet to separate from each other.
- Lay a sheet flat facing like a diamond shape on any clean surface then spoon some meat filling and put on 1/3 of the sheet.
- Wrap the meat filling rolling it tight and seal the top point with egg white or flour mix.
- Continue wrapping the spring rolls until the filling is the filling is all used or enough for your desired quantity.
- Heat the oil in a large wok at medium temperature.
- Deep fry approximately 10 spring rolls at a time until golden brown making sure you continuously rotate them while cooking.
- Drain the spring rolls using paper towel.
- Serve hot with lettuce, fresh mix of herbs and sweet and sour fish dipping sauce with crushed roasted peanuts.
- Uncooked spring rolls keep well in freezer for several weeks and can be deep fried frozen.