Ingredients
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1 (2 ounce) package mung bean noodles
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½ cup ground pork
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1 ¼ cups bean sprouts
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1 cup finely chopped cabbage
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1 egg
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2 tablespoons light soy sauce, or to taste
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1 teaspoon white sugar, or more to taste
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¼ teaspoon ground white pepper, or to taste
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1 tablespoon vegetable oil
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4 cloves garlic, minced
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1 (16 ounce) package small spring roll wrappers
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1 tablespoon all-purpose flour
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2 tablespoons water, or as needed
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2 cups vegetable oil for frying
Directions
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Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
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Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
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Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
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Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
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Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
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Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 310 | Calories |
| 11g | Fat |
| 42g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 310 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 11% |
| Cholesterol 39mg | 13% |
| Sodium 474mg | 21% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 10g | 20% |
| Vitamin C 6mg | 7% |
| Calcium 44mg | 3% |
| Iron 3mg | 14% |
| Potassium 145mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
