Categories: Asian

Ingredients

• 1/4 cup bean thread or rice noodles
• 3/4 lb. ground pork
• 1 cup matchstick cut carrots
• 3-4 cups sliced cabbage
• 1/2 cup onion
• 4 tablespoons fish sauce
• 1/2 teaspoon white pepper
• 1 egg, separated
• 1 package spring roll wrappers (25 wrappers in each pack)
• oil for frying (about 4 cups)

Directions

1. Prepare noodles according to package instruction. Drain.
2. Combine the pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.
3. Heat oil to over medium low heat. Open the package of spring roll wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out.
4. To assemble the spring rolls, place wrapper in front, in diamond formation. Add 2 tablespoons of pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use an egg white and water mixture.
5. Before you fry, make sure the oil is hot. Cook spring rolls until golden brown, about three to four minutes. Serve with sweet chili sauce. Makes 25 rolls.

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