Instructions:

An original Colonel & Muoi Khuntilanont recipe...

Ingredients: For filling
500 g. ground pork
2 Tbsp seasoning soy sauce
1 package spring roll wrappers
2 small packs mung bean noodles
6 cloves fresh garlic
200 g. mung bean sprouts
1 cup carrot, shredded very thin
1/2 cup Chinese dried shredded black mushrooms
3 Tbsp thin soy sauce
3 Tbsp oyster sauce
2 Tbsp sugar
3 Tbsp vegetable oil for stir frying
1 cup vegetable oil for deep frying

Ingredients: For Dipping Sauce
3 Tbsp sugar
1/4 tsp salt
1 Tbsp water
2 Tbsp white vinegar
1-2 fresh chillies

Soak noodles in room temperature water for 10 minutes. Drain, then cut into short pieces.

Mix ground pork with the seasoning soy sauce, set aside.

In a wok or a large saute pan, add a 3 Tbsp vegetable oil. Add garlic, stir until garlic is colored slightly. Add pork and cook until the pork is broken, crumbled, into small pieces and is almost done. Add black mushrooms, noodles, carrots, bean sprouts, thin (light) soy sauce, oyster sauce and sugar. Toss until noodles are fully incorporated with the other ingredients, adding a splash of water if noodles start sticking. Remove from heat, taste, and season with salt as you like.

While the filling is cooling, peel the wrappers apart so it’s easier when you wrap.

To wrap, use ¼ cup of filling per roll.

Heat 2-3 inches of oil in a pot to 350 F. Add spring rolls and fry until golden brown, about 5 minutes.