These spring rolls are a delightful twist on traditional egg rolls, offering a fresh and flavorful experience.
Soak the bean thread noodles in hot water until softened, then drain and cut into shorter lengths.
Cutting the noodles into shorter lengths makes them easier to mix and wrap.
Chop the yellow onion, green onion, cilantro, and carrot finely.
Use a sharp knife to ensure clean cuts and maintain the freshness of the vegetables.
In a mixing bowl, combine the ground pork, chopped vegetables, noodles, egg, black pepper, salt, oyster sauce, fish sauce, soy sauce, and minced garlic.
Mix thoroughly to ensure even distribution of flavors.
Soften a rice paper sheet in warm water, then place it on a flat surface.
Do not over-soak the rice paper as it may tear easily.
Place a portion of the filling onto the rice paper, fold the sides inward, and roll tightly to seal.
Roll tightly to prevent the filling from falling out during frying.
Heat vegetable oil in a frying pan over medium-high heat.
Ensure the oil is hot enough by testing with a small piece of rice paper.
Fry the rolls in batches until golden brown and crispy, then drain on paper towels.
Avoid overcrowding the pan to maintain the oil temperature.
Serve the rolls warm with your favorite dipping sauce.
Pair with a tangy dipping sauce for an enhanced flavor experience.
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