1/5 Cup(s) julienne carrot
1/5 Cup(s) bean sprouts
1/5 Cup(s) chinese cabbage
1 Pinch(s) sugar
1 Pinch(s) pepper, black
1 1/2 Tablespoon(s) oyster sauce
1/2 Tablespoon(s) soy sauce
1 glass noodles
3 Tablespoon(s) oil, soy
1 rice paper
Cooking spring rolls:
Soak glass noodles in cold water.
Wok on high heat. Add soy oil. Cook veggies (& chicken?) for 1 minute, add sauce.
Add glass noodles (1/2 cup?). Stir. When cooked, move to side.
Add egg yolk, cook on side. Mix all together. Taste, modify.
On flat tray, separate 6 portions of mixture.
Put portion of veggies on each.
Fold 1/3 over.
1 hand hold open side, with flap scrape veggies back/tight (tuck them in under fold).
1 nurse's corner, flatten crease. Other nurse's corner, flatten crease. Roll tight.
Seal flap with egg yolk or banana paste.
Deep fry in wok. Lower heat, cooks through better.
Thai sweet & sour dipping sauce (
Add to shopping list ) :
1 Tablespoon(s) (vinegar or) plum sauce
4 pickled plums
2 1/2 Tablespoon(s) vinegar, rice
1/2 Cup(s) sugar
1 Pinch(s) salt
Boil ingredients together until sugar disolves.