Ingredients

The following ingredients have 25 Servings
  • 2 bundles glass vermicelli ((mung bean threads))
  • 1 small jicama ((about 1 lb/450g))
  • 1 large carrot
  • 8 oz ground pork ((225g) + 1 tbsp soy sauce + ¼ tsp ground pepper)
  • 2 tbsp vegetable oil
  • 1 onion ((peeled and thinly sliced))
  • 2 cloves garlic ((minced))
  • ½ head cabbage ((finely sliced) (about 1 lb/450g))
  • 1 tsp salt
  • ¼ tsp ground pepper
  • 3 green onions ((finely sliced))
  • 1 packet spring roll wrappers ((25 pieces))
  • Vegetable oil (for deep frying)
  • Sweet chili sauce (for serving)

Instruction

  • Soak glass vermicelli in warm water for 20 minutes to soften. Drain.
  • Peel jicama and grate into fine strips using a box grater. Do the same for carrots.
  • Combine ground pork, soy sauce, and ground pepper in a bowl. Mix well.
  • In a wok or large pan, heat vegetable oil. Add seasoned ground pork. Cook for 3 minutes. Add onion and garlic. Cook for another 2 minutes.
  • Add grated jicama, carrots, and cabbage. Stir to get everything well mixed.
  • Add salt and pepper and continue to cook for about 5 minutes. Turn off stove and stir in sliced green onions.
  • Place a metal colander on a shallow bowl. Transfer cooked filling to metal colander to drain off excess sauce. Allow filling to cool.
  • Place a sheet of spring roll wrapper on a clean work surface with one of the pointed ends towards you. Place a little glass vermicelli and filling on the wrapper.
  • Fold the pointed end over the filling.
  • Then fold in both the right and left sides of the wrapper.
  • Moisten the remaining edges of the wrapper with a little water. Roll and seal.
  • Repeat with remaining wrappers and filling.
  • In a medium sized sauce pan, heat about 1 inch deep oil. Gently lower spring rolls into the oil and fry until golden brown. This will take only 1 to 2 minutes. Remove and drain on a metal strainer.
  • Serve immediately with sweet chili sauce.