Prepare: 1 cup minced pork 1/2 cup minced onion 2 tsp. corn flour 2 tbsp. soy sauce 1/2 tsp. sugar 2 cup vegetable oil 1/2 cup mung bean noodle 1 tbsp. pepper 1/2 cup cooked bean sprouts 28 rice papers to wrap the stuffing
Sauce: 1/2 cup sweet chicken sauce 1 tbsp. minced chili pepper 1 tbsp. vinegar 2 tbsp. roasted peanut (crushed) 1 tbsp. minced garlic 1/2 tbsp. fish sauce 2 tbsp. hot water
Cooking Instructions: 1. Heat the pan and put 2 tbsp. vegetable oil. Wait until it's hot. 2. Add minced onion and cook for 3 minutes. Then, add minced pork. 3. Add some amount of water if it gets too dry. Cook the pork for 8 minutes. 4. Add soy sauce, pepper, sugar, mung bean noodle and bean sprouts. Mix well. 5. Turn off the fire. 6. Drop one piece of rice paper into a bowl of water and remove quickly. Leave it dry out. You can rest it on the sieve or basket to let the water dry out. 7. When the paper is soft and sticky enough, that it will stick together when you roll, put 3 tbsp. of stuffing from step 4 and roll it. 8. Roll it half way first, fold both sides to close the both end and then keep rolling it until the end of the paper. Continue doing it until you finish 28 papers. 9. Deep fry the spring rolls until it turns gold. 10. Mix all the sauce ingredients together and taste it the way you like, sweet and sour will be great. 11. Serve with lettuce, coriander, sweet basil, and mint.