Thai Fried Spring Rolls (Popia Tod)
Ingredients: glass noodles, cabbage, carrots, dried shiitake mushrooms, cilantro stems · 50 min cook time · 280kcal · $15.50
Ingredients
50g glass noodles, 100g cabbage, 1piece carrots, 30g dried shiitake mushrooms, 1bunch cilantro stems, 3cloves garlic, 1teaspoon white and black pepper, 200g ground pork, 3teaspoon soy sauce, 500ml vegetable oil, 1teaspoon salt, 1tablespoon sugar, 1pack spring roll wrappers, 1piece egg
Instructions
1. Soak the glass noodles in water for 10 minutes until soft, then cut them into short pieces. Soak dried shiitake mushrooms until soft, squeeze out excess liquid, and dice finely.
2. Cut cabbage into short sticks, shred carrots, and finely chop cilantro stems.
3. If using ground pork, mix it with a teaspoon of soy sauce.
4. Heat a large wok or sauté pan with a little vegetable oil. Sauté the chopped garlic and mixed peppers until aromatic.
5. Add the ground pork and cook until mostly separated and no big chunks remain.
6. Add the bowl of noodles and vegetables to the wok. Season with 2 teaspoons of soy sauce, a pinch of salt, and a tablespoon of sugar. Stir-fry until vegetables are wilted and noodles are fully cooked and transparent, adding a small splash of water if needed.
7. Taste and adjust seasoning, then remove the filling from heat and let it cool.
8. Peel the thawed spring roll wrappers carefully and keep them covered under a lightly damp towel.
9. Beat an egg in a small bowl to use as glue for sealing the spring rolls.
10. Place a wrapper at an angle, add a quarter cup of filling, fold over, tuck, fold sides like a burrito, roll tightly, and seal the edge with the beaten egg.
11. Heat vegetable oil in a wok or deep pot to about 350 to 375 degrees Fahrenheit. Deep fry the spring rolls in batches for about 5 minutes until golden brown and crispy.
12. Remove the spring rolls from the oil and let them rest on a wire rack or paper towels before serving.
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