Burmese Fried Spring Rolls (Kyaw Pyaw)

Ingredients

• 12 wrappers Spring Roll Wrappers
• about 57 g Glass Noodles
• 1 cup Shredded Cabbage
• 1/2 cup Carrot
• 1/2 cup Mushrooms
• 1/4 cup Onion
• 2 cloves Garlic
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1 tsp Chili Garlic Sauce
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1First, prepare the filling: In a medium bowl, combine the about 57 g of soaked glass noodles, 1 cup of shredded cabbage, 1/2 cup of carrot, 1/2 cup of mushrooms, 1/4 cup of onion, 2 cloves of garlic, 2 tbsp of soy sauce, 1 tbsp of sesame oil, and 1 tsp of chili garlic sauce.
2. 2Next, assemble the spring rolls: Lay one of the 12 spring roll wrappers flat on your work surface. Place about 2 tablespoons of the filling mixture into the center of the wrapper.
3. 3Fold the two opposite sides of the wrapper inward over the filling. Then, starting from the edge closest to you, roll the wrapper up tightly to form a neat spring roll.
4. 4Repeat the filling and rolling process with the remaining wrappers and filling until all spring rolls are made.
5. 5Prepare to fry the spring rolls: Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Fry the spring rolls in batches to avoid overcrowding the pot. Cook for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy all over.
7. 7Carefully remove the fried spring rolls from the hot oil using a slotted spoon. Place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the 7 spring rolls immediately while they are hot and crispy.

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