Thai spring rolls

mash the plum and in the sauce pan add plum, sugar, vinegar and salt bring to boil in the low heat keep stirring till the sauce get thick.

In the medium heat add oil to frying pan add garlic and coriander roots fry till get nice smell add ground pork, fry till cook

Add cabbage and bean sprouts then vermicelli noodles fry till vegetables get soft

Add oyster sauce, sugar and fish sauce fry till all ingredients mixed and leave to cool

Take spring rolls sheets out and lay on the board. Spoon the mixture on the sheets all 12 sheets.

Roll and on the top of each side push to flow and sealed both side, make sure not to filled in too much otherwise they break apart when deep fry

In the deep fry pan heat up oil 150 c cover fry spring rolls for about 8 minutes or till they flow to the oil surface

Served with plum sauce or sweet chilli chicken sauce