Juicy Thai spring rolls

Ingredients for 12 servings:

• 100 g glass noodles
• 12 spring roll pastry sheets, frozen
• 400 g minced pork
• 100 g pointed cabbage, finely chopped
• 100 g carrot(s), grated
• 2 spring onions, finely chopped
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp white pepper
• ½ liter oil for frying
• some sweet chili sauce for dipping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

Poh Pia Tod

First, soak the glass noodles in warm water according to the package instructions. Thaw the spring roll pastry and cover with a damp kitchen towel to prevent them from drying out. Place the minced pork, finely chopped pointed cabbage, grated carrots, and finely chopped spring onions in a bowl. Cut the glass noodles into bite-sized pieces and add them to the bowl. Then add the soy sauce, oyster sauce, sesame oil, and pepper and knead everything into a smooth mixture. Place a spring roll pastry sheet on the table in front of you with the tip towards you and fill the bottom quarter with some of the filling. Wrap the tip around it and roll up once. Moisten the sides with water and fold in. Then roll up to the end and moisten the last tip with water again to ensure it sticks. Deep-fry the spring rolls in a wok with enough oil until golden brown. Thailand’s best spring rolls are ready. This recipe is from my mother-in-law in Thailand, and I’ve never had juicier, better spring rolls. The secret is that the filling isn’t pre-cooked.