Although Chinese in origin, spring rolls are now widely available in Thailand. They can also be made by adding minced pork or tofu. The spring rolls can be frozen before and after frying. They will need heating up after they have defrosted if they have already been fried.
|60||g||carrot (finely shredded)|
|60||g||cabbage (finely shredded)|
|60||g||glass noodles (soaked in cold water for at least 5 minutes )|
|1⁄4||t||black pepper (ground)|
|15||ml||light soy sauce|
|8||spring roll wrappers|
|enough oil for deep frying|
Put the oil into a wok on a low heat and add the carrot and cabbage. Stir-fry and add the bean sprouts and glass noodles. Stir-fry the mixture for about 3-5 minutes and then add the sauce ingredients. Stir-fry to combine and then put the mixture onto a plate.
Divide the mixture into 8 portions. Put the mixture into the middle of the spring roll wrapper and fold one side over the mixture and pull back slightly and then fold in the edges and roll tightly. When the wrapper is rolled up use the beaten egg to seal the edge. Do this for all 8 portions. The spring rolls can be prepared in advance and kept in the refrigerator until you are ready to fry them.
When you are ready to fry the spring rolls, put the oil into a wok and heat on a medium heat. When the oil is hot put in the spring rolls and keep turning them until they start to turn golden brown. Take them out of the oil and put them onto some kitchen paper to drain. Cut each spring roll into 3 pieces and put onto a serving dish. Serve immediately with some plum dipping sauce.