Who doesn’t love spring rolls? Saam-gler is a combination of garlic, cilantro roots, and peppercorns, used in Thai dishes to punch up flavour. Glass noodles are also called bean threads, mung bean vermicelli, or cellophane noodles—they are more translucent than noodles made with rice.
Makes 10 to 12 spring rolls (serves 5 to 6 as an appetizer)
Ingredients
- 3 ounces (85 g) glass noodles (vermicelli)
- 10 dried shiitake mushrooms
- 4 tablespoons (60 mL) vegetable oil, divided
- 7 ounces (200 g) ground pork
- 1 tablespoon (15 mL) saam-gler (15 mL)
- 3 cups (750 mL) napa cabbage, finely chopped
- 1 cup (250 mL) carrots, grated
- 1 tablespoon (15 mL) oyster sauce
- 1 tablespoon (15 mL) granulated sugar
- 1 teaspoon (5 mL) soy sauce
- 1 large egg
- 10 to 12 spring roll wrappers (8-inch/20 cm square wrappers)
- Vegetable oil for deep-frying, about 5 cups (1.25 L)
- Sweet and sour chili sauce or chili jam, to serve
Directions
- Soak the vermicelli in a bowl of cold water for 10 minutes, or until pliable. Drain the noodles in a colander, and cut into 1 1/2-inch (4 cm) lengths.
- In a small bowl, soak the mushrooms in warm water for 10 minutes. Squeeze out the water from the mushrooms, and cut off and discard the stems. Finely slice and set aside.
- Heat 2 tablespoons (30 mL) of the oil in a wok or large skillet over medium heat, and cook the pork for 3 to 4 minutes, or until browned and any liquid that comes out evaporates. Strain in a sieve and set aside.
- Heat the remaining 2 tablespoons (30 mL) oil in the wok or skillet over medium heat. Add the saam-gler, and cook for 1 minute or until fragrant. Add the reserved mushrooms, and stir-fry for 1 to 2 minutes or until fragrant. Reduce the heat to low, then add the cabbage and carrots and stir-fry for 1 1/2 minutes. (Avoid overcooking, which will make the filling soggy.) Remove the wok from the heat. Add the reserved noodles and cooked ground pork, and then the oyster sauce, sugar, and soy sauce, plus a pinch of salt. Stir until thoroughly combined.
- In a small bowl, lightly beat the egg. Lay a spring roll wrapper on the work surface with one of the corners facing you. Put 2 tablespoons (30 mL) of the filling in the centre. Fold the bottom corner up and over the filling, and then fold in the left and right corners. Roll up the package, and as you approach the top, lightly brush the top edges with the beaten egg to help seal the spring roll. Repeat with the rest of the filling, covering the formed spring rolls with a damp tea towel.
- Line a baking sheet with paper towels. Heat the oil for deep-frying in a wok or heavy-bottomed pot to 375°F (191°C) over medium-high heat.
- In batches, deep-fry the spring rolls in batches for 6 to 7 minutes until golden brown and crispy, then remove with a slotted spoon or spider and let drain on the paper towels.
- Serve with the sweet and sour chili sauce (or chili jam).