Ingredients:
100 g meat, coarsely chopped
1/2 big onion, thinly sliced
2 handful glass noodles
1 tbsp cornstarch in 1 tbsp water
1 handful coriander leaves, chopped
1 tbsp oil
Seasoning
2 tbsp curry powder
2 tbsp rice wine
1 tbsp ketcup
1/2 tsp sugar
1/3 tsp salt
1/2 tsp pepper powder
enough medium size spring roll wrappers (thawed)
1/4 whisked egg
oil for deep-frying
Method:
Soak noodle 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 onion till fragrant and softened.
Add meat and seasoning, stir-fry until meat shrink and half cooked.
Add noodles and keep stirring until noodles are well distributed.
Adjust taste with sugar and salt, add more curry powder if strong taste is desired.
Pour-in cornstarch solution and stir to thicken.
Dish-up and stir-in coriander leaves; set aside to cool completely.
To assemble spring rolls:
Place a sheet of spring roll wrapper on a clean working surface.
Locate enough filling on one corner of the wrapper.
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 egg solution on all opening.
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).
