SAO NOY’S CRISPY SPRING ROLLS Recipe
Filled with local herbs, vermicelli noodles, vegetables, and serves with our house-made caramelized sweet chili sauce with peanuts and your choice of: Ground Pork or Vegetable (V).
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Ingredients
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Spring Rolls
Method
Preparation
Prepare the Filling
Cook vermicelli noodles according to package instructions. Drain and set aside. In a large bowl, mix cooked noodles, carrots, cabbage, fresh herbs, and ground pork or mixed vegetables. Stir well and season with salt and pepper to taste.
Assemble the Spring Rolls
Soak each rice paper wrapper in warm water for about 10-15 seconds until pliable. Lay the wrapper on a flat surface. Place a small amount of the filling mixture on the lower third of the wrapper. Fold the sides in and roll from the bottom up, tucking tightly as you go. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
Heat oil in a deep pan over medium-high heat. Once hot, carefully add a few spring rolls at a time, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Make the Sweet Chili Sauce
In a saucepan over medium heat, combine sugar, water, and rice vinegar. Stir until sugar dissolves. Add chili flakes and minced garlic. Bring to a boil, then reduce heat and simmer for about 5-10 minutes until slightly thickened. Stir in crushed peanuts before serving.
