Thai spring rolls

• 100 grams of ground pork
• 1 cup of slices cabbage
• 2 cup of beans sprouts
• 1 tbsp spoon of chopped garlic
• 2 tsp of oil
• 1 pack of soaked vermicelli noodles, cut into 2 cm long
• 2 tbsp spoon of oyster sauce
• 2 tsp of fish sauce
• 1 tsp of sugar
• 12 sheets of fresh spring roll pastry
• 2 finally chopped of coriander roots
• 1 Sauce ingredients
• 10 peeled plum removed seeds
• 1 1/2 cup of sugar
• 1/2 cup of thai vinegar
• 1/4 tsp of salt

1. mash the plum and in the sauce pan add plum, sugar, vinegar and salt bring to boil in the low heat keep stirring till the sauce get thick.
2. In the medium heat add oil to frying pan add garlic and coriander roots fry till get nice smell add ground pork, fry till cook
3. Add cabbage and bean sprouts then vermicelli noodles fry till vegetables get soft
4. Add oyster sauce, sugar and fish sauce fry till all ingredients mixed and leave to cool
5. Take spring rolls sheets out and lay on the board.
6. Spoon the mixture on the sheets all 12 sheets.
7. Roll and on the top of each side push to flow and sealed both side, make sure not to filled in too much otherwise they break apart when deep fry
8. In the deep fry pan heat up oil 150 c cover fry spring rolls for about 8 minutes or till they flow to the oil surface
9. Served with plum sauce or sweet chilli chicken sauce

ground pork, cabbage, sprouts, garlic, oil, pack, oyster sauce, fish sauce, sugar, spring roll pastry, coriander roots, ingredients, sugar, thai vinegar, salt

Taken from cookpad.com/us/recipes/343835-thai-spring-rolls (may not work)