Thai Tom Yam 冬粉/Glass/Cellophane Noodles Spring Rolls

Ingredients:

250 g dry 冬粉/bean threads/Glass/Cellophane Noodles
200 g shrimps, shelled with tails-on (omit it for vegetarian version)
5 large dried chinese mushroom, soaked and drained
3 handful bean sprout
3 cloves garlic, chopped
3 tbsp tom yam kung paste dissolved in juice of 1 lemon
1 tsp sugar or to taste
1/4 tbsp salt or to taste
4 tbsp vegetable oil

enough medium size spring roll wrappers (thawed)
water or beaten egg or 1 tsp cornstarch/1 tbsp water paste to seal

Method:

To stir-fry the cellophane noodles:

Soak noodles in cold water until soften (about 30 minutes) and drain well; set aside.

Heat oil in a wok, pot or non-stick deep pan, saute garlic till fragrant and starting to brown.

Add mushroom and shrimps, stir-fry until shrimps are slightly pink and half cooked.

Add bean sprout and continue stir-fry for short while.

Add noodles and tom yam solution, keep stirring until noodles are well coated with the paste.

Adjust taste with sugar and salt, continue stir-fry till noodles cooked-through.

Dish-up; set aside to cool completely (Best serve hot immediately at this state too :P).

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough tom yam noodles on one corner of the wrapper (try to balance among the distribution of noodles, shrimp, mushroom and bean sprout for each spring roll).

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some water.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).