Spring Rolls
| Ingredients |
| 100 g. glass noodles |
| 100 g. bean sprout |
| 50 g. minced pork (Veg: minced tofu) |
| 4 Chinese chives |
| 1 tbsp. garlic |
| 4 tbsp. oil |
| 1/2 tbsp. sugar |
| 2 tbsp. fish sauce (Veg: soy sauce) |
| 2 tbsp. oyster sauce |
| (Veg: mushroom sauce) |
| 1/2 cup of water |
| Method (filling) |
| 1. Put the oil in the wok, fry garlic until golden. |
| 2. Add minced pork, fry until the pork is almost cooked |
| 3. Put fish sauce, oyster sauce and sugar. |
| 4. Add the glass noodles, bean sprouts and spring onions. |
| 5. Stir until the fresh vegetables are cooked, set aside to cool. |
| Preperation: |
| 1. Place small amount of filling in a straight line across one side of the spring roll paper. |
| 2. Fold the spring roll paper over the filling. (Only
one side of the paper has been wrapped over the filling). |
| 3. Tuck in both sides of the filling. Place beaten egg yoke over remaining (expossed) spring roll paper. |
| 4. Wrap the remaining spring roll paper over the filling, using the beaten egg yoke to seal the package. |
| 5. Deep fry in plenty of oil, over a low heat, until golden brown. |
| 6. Serve with sweet chilli sauce. |