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Ingredients
- 2 bundles glass vermicelli (mung bean threads)
- 1 small jicama (about 1 lb/450g)
- 1 large carrot
- 8 oz ground pork (225g) + 1 tbsp soy sauce + ¼ tsp ground pepper (can substitute shrimp)
- 2 tbsp vegetable oil
- 1 onion (peeled and thinly sliced)
- 2 cloves garlic (minced)
- ½ head cabbage (finely sliced) (about 1 lb/450g)
- 1 tsp salt
- ¼ tsp ground pepper
- 3 green onions (finely sliced)
- 1 packet spring roll wrappers (25 pieces)
- Vegetable oil for deep frying
- Sweet chili sauce for serving
Details
Preparation
Step 1
Soak glass vermicelli in warm water for 20 minutes to soften. Drain.
Peel jicama and grate into fine strips using a box grater. Do the same for carrots.
Combine ground pork, soy sauce, and ground pepper in a bowl. Mix well.
In a wok or large pan, heat vegetable oil. Add seasoned ground pork. Cook for 3 minutes. Add onion and garlic. Cook for another 2 minutes.
Add grated jicama, carrots, and cabbage. Stir to get everything well mixed.
Add salt and pepper and continue to cook for about 5 minutes. Turn off stove and stir in sliced green onions.
Place a metal colander on a shallow bowl. Transfer cooked filling to metal colander to drain off excess sauce. Allow filling to cool.
Place a sheet of spring roll wrapper on a clean work surface with one of the pointed ends towards you. Place a little glass vermicelli and filling on the wrapper.
Fold the pointed end over the filling.
Then fold in both the right and left sides of the wrapper.
Moisten the remaining edges of the wrapper with a little water. Roll and seal.
Repeat with remaining wrappers and filling.
In a medium sized sauce pan, heat about 1 inch deep oil. Gently lower spring rolls into the oil and fry until golden brown. This will take only 1 to 2 minutes. Remove and drain on a metal strainer.
Serve immediately with sweet chili sauce.
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