Ingredients
- 20 pcs of Spring roll sheet
- 2 tablespoons of cooking oil
- 2 tablespoons of coriander root, garlic, pepper (pound in mortar)
- 150 grams of ground pork
- 200 grams of glass noodles (soak glass noodles in water)
- 80 grams of Chinese mushroom
- 50 grams of shiitake mushroom
- 2 tablespoons of oyster sauce
- 1 tablespoon of Magi sauce
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 250 grams of cabbage (shredded)
- 80 grams of carrot (shredded)
- 2 of white eggs
- 2 cups of cooking oil (for deep fried)
Method
- Saute coriander roots, garlic, and pepper in the pan with medium heat until good smell.
- Add ground pork, Chinese mushroom, and shiitake mushroom. Saute for a minute until cooked.
- Add Oyster sauce, Magi Sauce, sugar, salt, cabbage, carrot, and glass noodles. Suate until all mix together. Set aside.
- Prepare spring roll, put the filling on the spring roll sheet and fold over the corner. Roll tight and dap the top corner with white egg.
- Repeat with the remaining wrappers and filling.
- In a wok, heat the oil with medium to high heat with cooking oil. Fry the spring rolls and turn occasionally until golden and crispy.
- Set aside and serve with sweet sauce and your favorite vegetable.
