1/2 recipe for Shrimp. Pork, Glass Noodle, Cabbage & Chive filling
1 lb. package (15 count) of spring roll wrappers
Fresh cilantro sprigs for garnish
4 tbsp. sweet bean paste or hoisin sauce
4 tbsp. water
1 tsp. sesame oil
Sweet chile sauce
1. Place a spring roll wrapper on a chopping board or other flat surface. Spoon a generous tablespoon of the filling across the center, then wrap according to the photos below.
2. Combine the dipping sauce ingredients in a small bowl. Set aside.
3. Add about 3" of oil in a pan or pot and heat over medium high heat until very hot. Add the spring rolls, 3-4 at a time (do not overcrowd), and fry 1-2 minutes per side until lightly golden. Remove to a paper towel-lined plate/tray to drain. Continue cooking the remaining spring rolls until done.
4. To serve: you can cut each spring roll in half (bias/angled cut looks nice for presentation), place on a plate along with a small bowl of the dipping sauce and/or sweet chile sauce on the side. Garnish with fresh cilantro sprigs.