Filling:
100g (3.5 oz) bean thread (cellophane) noodles
3 garlic cloves
1 tsp black peppercorns
1 coriander root
1 tbsp vegetable oil
200g (7 oz) minced pork
1 cup grated carrot
2 cups finely sliced cabbage
2 tbsp fish sauce
1 tbsp finely chopped coriander leaves
Spring roll wrappers:
1 cup plain flour
1 cup self-raising flour
1 cup water
Spring roll glue:
3 tbsp plain flour
3 tbsp water
Dipping sauce:
1 cup white sugar
½ cup water
1/3 cup vinegar
1 tbsp fish sauce
2 tbsp grated carrot
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