Wonderful appetizer (so popular with kids), can be prepared in advance and conveniently frozen for later use… perfect for parties!
Ingredients (for 2)
- 6 spring roll wrappers
- 1/2 cup ground pork
- 1/2 cup cellophane noodles
- 1/4 chili pepper
- 1/2 carrot
- 4 tbsp dried mushrooms
- 2 garlic cloves
- 1 tbsp red wine vinegar
- 1/2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1/2 tbsp brown sugar
- 1/2 tbsp white sugar
- 4 tbsp water
- 1 tsp sesame oil
- 1/4 tbsp corn starch
- oil for frying
Directions
- Soak the noodles and the mushrooms (separately) in cold water for 15 minutes
- In the meantime, prepare the sweet and sour sauce: in a small frying pan combine water, corn starch, vinegar and white sugar; stir to get a smooth texture while heating gently; add the ketchup and the chopped chili pepper, stir and let it cool
- Gently peel the wrappers you need, place them together on a wet kitchen towel and fold to keep them moist
- Drain the noodles and cut them into smaller pieces
- Finely chop the carrots, garlic cloves and dried mushrooms
- Combine these ingredients in a large bowl together with the ground pork
- Add the brown sugar, fish sauce, soy sauce and sesame oil, and mix thoroughly with your hands to form a nice blended mixture
- Lay out each wrapper, take two full spoons of filling and place them near the corner of the wrapper
- Roll the wrapper halfway, fold the two opposite corners together and roll all the way (repeat for every roll)
- Deep fry the rolls until golden brown, remove with a slotted spoon and place them on paper towels to absorb any excess oil
- Serve smoking hot with the sweet and sour sauce
Cambooza 