Ingredients
Directions
- 1
Soak noodles and dried mushrooms in separate bowls with warm water for 20 minutes or until soft.
- 2
Once soft, drain noodles and cut noodles with kitchen shears into smaller pieces. Drain and squeeze excess water from mushrooms and dice into small pieces.
- 3
In a large mixing bowl, add all the ingredients: ground pork, noodles, mushrooms, carrots, cilantro stems, 2 eggs, soy sauce, oyster sauce, and spices.
- 4
Using your hands, mix everything until well incorporated. The mixture should be pretty sticky.
- 5
Rolling the Spring Rolls: Use a large cutting board as your work surface. Carefully peel apart all the spring roll wrappers and place them under a lightly damp towel. This will prevent them from drying out.
- 6
Crack the egg in a small bowl and scramble. Then have your filling in a bowl nearby.
- 7
Place 1 sheet of spring roll wrapper onto your board and have it in a diamond shape. Dip your finger in the egg wash and paint the top of the wrapper at the tip.
- 8
Add a tablespoon of filling into the center of the wrapper and spread to about 4 inches wide.
- 9
Fold the bottom portion over the filling and smooth it over the filling to shape the spring roll. Then fold the left and right sides up against the filling and smooth over. Then roll upwards until sealed.
- 10
Once you have all your spring rolls done, heat oil in a fryer or large pot to 350 degrees F. Add spring rolls carefully, but don't overcrowd pan. Cook until the outside is golden brown.
- 11
When ready to eat, serve with a side of sweet chili dipping sauce. Enjoy
