Thai Spring Rolls are the perfect appetizer or anytime snack. Make a whole bunch and freeze what you need to deep fry later. This is a light and tasty spring roll that my mom used to serve at her restaurant many years ago. I make 25 at a time for my family of 5 and there are never any leftovers!
Fill hot water in a bowl, add- about a fist full of - dried bean vermicelli noodles to soak for at least 20 minutes until the noodles are soft and limp. After soaking, cut with clean kitchen scissors for small portion size. Drain from water and set aside.
Prepare wrappers by separating them and set aside.
Add white pepper, sugar, fish sauce and oyster sauce. Add carrots and bean vermicelli noodles. Continue to mix and cook ground chicken. Mix in bean vermicelli noodles until noodles go from opaque to translucent.
When everything is incorporated and cooked, turn off heat and add green onions. If there is liquid, drain.. or use a slotted spoon to fill spring rolls.
Place about 2 loose tablespoons of filling onto wrapper and envelope fold into spring roll shape. Set flap side down. Continue until all filling is used or all wrappers are filled.
In a large saucepan, heat oil and fry one side of spring roll until golden brown. Flip to fry second side until golden brown.
Place fried spring rolls on paper towels to absorb excess oil.
Serve immediately when hot with optional dipping sauce.
Thai Spring Roll Dipping Sauce
In a saucepan, bring 1/2 c white vinegar, 1 T sugar and 1 T fish sauce to a boil until sugar is dissolved. Allow to cool. Add 1-2 T crushed peanuts, optional.