This is our version of Vietnamese Spring Rolls done with glass noodles. We love these. They freeze well!!
Spring Roll Filling: 1LBS ground pork (can use chicken if you prefer) 3CUPS coleslaw mix 1/2CUP each julienned carrots & diced green onion 1 egg 4-8 cloves of garlic minced 1inch piece of ginger minced package of spring roll wrappers 1TBSP soya sauce You’ll also need: half bag of Mung Bean Noodles Flour/Water mixture to seal Wrappers
Soak the Mung Bean Noodles in hot water for one minute. Drain, set aside. Add your spring roll filling to a bowl and mix well. Once that’s all mixed, add in your noodles and incorporate well.
Mix some water and flour together to make a little paste to use to seal the spring roll wrappers. I find it easier to roll them when I flip the bottom corner up, like what I did in photo. But feel free to roll them the way you prefer. Take roughly 2TBSP of filling and put in wrappers, flip over once then fold in sides, put some paste on top corner and continue to roll the rest up til all sealed.
Deep fry at 375degrees roughly 2-4minutes per side. Depending how big they are.
This makes 30-50 spring rolls depending on the size. Let us know what you think!! Served them with a homemade peanut sauce.
