Spring Rolls

by aleksandaurelie

Another Basil Cooking School recipe:

100 g glass noodles, soaked and cut into 1-inch pieces
Handful of bean sprouts
Half a chicken breast, minced
Half a carrot, shredded
4-6 baby corn, thinly sliced
1 green onion, finely sliced
2-3 cloves of garlic, chopped
2 tbsp fish sauce
3 tbsp oyster sauce
1 tsp sugar
2 tbsp vegetable oil
1 egg, beaten
4 spring roll pastries (8.5 square inches, 21.5 square centimeters)
4 cups vegetable oil (for deep frying)

Making the filling
In the wok, warm the oil over medium heat. Add garlic and cook until golden. Add chicken and stir until ready. Then stir in bean sprouts, carrot, baby corn, and green onion. Add fish sauce, oyster sauce, and sugar. Add noodles and stir well until done, and set aside.

Wrapping the spring rolls
Place 1/4 of the filling in one corner of the spring roll pastry, fold the bottom side of the pastry to cover the filling, and roll until halfway through the pastry. Dab some egg on the edges of the pastry with brush or finger, then fold the left and right side and keep rolling up tightly.

Preheat the oil over medium heat. Deep fry spring rolls until golden brown, then transfer to the strainer to drain the oil. Remove extra oil from the spring rolls with a tissue or paper towel. Serve with sweet chili sauce.

Makes 4 spring rolls.

One photo from Montreal:

And one from Thailand: