Ingredients

45 ml oil
200 g ground pork
250 g white cabbage, finely chopped
50 g carrots, julienned
4 dried shiitake mushrooms
70 g dried glass noodles
3 cloves garlic
2 coriander root
1 g black peppercorns
30 ml oyster sauce
7 g white sugar
22 ml light soy sauce

Glue:
100 ml water
10 g tapioca starch, see notes

Directions

Prepare glue:

Prepare your glue. If you’re using egg, beat it lightly. For a vegan alternative, mix water and tapioca starch in a small saucepan. Once combined, place the saucepan over low heat and stir continuously until the mixture becomes translucent and sticky.

Prepare: filling (noodles and vegetables)
Soak the glass noodles in water until they soften. Rehydrate dried shiitake mushrooms by soaking them in water as well. For the filling, shred white cabbage and julienne carrots. Alternatively, you can grate the carrots if you prefer a finer texture.

Cook filling:
Pound garlic, coriander root, and black peppercorns with a mortar and pestle.

Heat oil in a wok or pan over medium heat and fry the spices until aromatic.

Add in ground meat, light soy, oyster sauce, and white sugar. Mix thoroughly and cook until done.

Add shredded vegetables, stir-fry until they’re tender yet still crisp.

Add glass noodles and stir-fry until they’re softened.

Transfer the mix to a colander or a bowl. and allow it to cool completely before wrapping.

Wrap egg rolls:
Place a portion of the filling on the corner of a spring roll wrapper. Roll upwards and snug the filling in the wrapper.

Pull and tuck the sides of the wrapper inward over the filling. Continue rolling the wrapper tightly upward.

Seal the final corner of the wrapper to the roll with egg or a dab of water & tapioca starch paste.

Deep-fry egg rolls:
Start by heating a generous amount of oil in a wok or deep fryer until it reaches a temperature of about 350 to 375°F (175 to 190°C). Carefully place your egg rolls in the hot oil and fry them, turning occasionally, until they are golden and crisp.

Once done, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot with sweet chili sauce for dipping.