Ingredients

• 200 g minced pork or chicken
• 1 tbsp oil
• 2 cloves garlic, finely chopped
• 1 carrot, grated
• 100 g cabbage, finely shredded
• 50 g glass noodles, soaked and chopped
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 12 spring roll wrappers
• Oil for frying

Method

1. Heat the oil in a large pan over medium heat. Add the garlic and cook for one minute, until fragrant.
2. Add the minced meat and cook until fully cooked.
3. Add the carrot and cabbage to the pan and cook until the vegetables are tender.
4. Stir in the glass noodles along with the oyster sauce, soy sauce, and sugar. Mix well and remove from the heat.
5. Fill each spring roll wrapper with two tablespoons of filling. Fold the sides in, roll up, and seal the ends with a little water.
6. Heat the oil in a deep pot to about 175°C. Fry the spring rolls a few at a time until golden and crispy, about 3–4 minutes.
7. Let the spring rolls drain on a piece of kitchen paper to remove excess oil.

Vegetarian variation with tofu

For a vegetarian version of this spring roll recipe, you can replace the meat with 150 g firm tofu, cut into small cubes. Fry the tofu cubes until golden, then follow the rest of the recipe as described.