Thai Spring Rolls made with ground pork, matchstick cut carrots, sliced cabbage and thinly sliced onion all wrapped up and fried until golden.
Ingredients
- For the Thai Sprint Rolls:
- 3/4 lb. ground pork
- 1/4 cup bean thread or rice noodles
- 1 cup carrots matchstick cut
- 3-4 cups cabbage sliced thin
- 1/2 cup onion sliced thin
- 4 tablespoons fish sauce
- 1/2 teaspoon white pepper
- 1 egg separated
- 1 package spring roll wrappers 25 wrappers in a pack
- For Frying:
- 4 cups oil for frying
Instructions
- Prepare noodles according to package instruction. Drain.
- Combine the ground pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.
- Open the package of the wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out before cooking.
