Ingredients
1. narrow rice noodle : 3 cups
2. sliced chicken meat, small strip : 1/2 cup
3. shrimps : 4
4. eggs : 2
5. soya bean curd, cut into small silvers : 1/3 cup
6. pickled white radish, chopped : 1 teaspoon
7. cooking oil : 1/2 cup
8. garlic, chopped : 1 teaspoon
9. shallot or onion, chopped : 1 teaspoon
10. ground dried red chilli or paprika :1 teaspoon
11. sugar : 4 tablespoons
12. fish sauce : 4 tablespoons
13. vinegar : 4 tablespoons
14. bean sprouts : 1/2 cup
15. lime for garnishing : 1
16. carrot, for garnishing, sliced thinly : 1/4 cup
17. cabbage, for garnishing sliced thinly : 1/4 cup
18. ground roasted peanut : 2 tablespoons
Cooking Direction
Heat a large skillet, add the oil, garlic, and pork, and saute' until the pork is cooked. Add the carrots, celery , sauces, sugar, and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce.
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