Easy Spring Rolls with a delicious peanut dipping sauce!

We're teaching you how to make our homemade spring rolls with a sweet and tangy peanut sauce. I guess you can also call them egg rolls or spring rolls, regardless they're crunchy with a moist filling that'll satisfy your hunger. No more take-out, you can make these to your liking and make more to freeze. Spring Rolls are a great appetizer or a meal, it's delectable especially with our secret homemade peanut sauce. Hot, crunchy, moist - yum. Roll up your sleeves and let's get rolling!

Spring Roll Ingredients:
1.5 Lbs of Ground Pork
4 Small Bundles of Rice Vermicelli Noodles (Mung Bean Noodles)
1/2 of a small Cabbage, thinly sliced
2 Large Carrots, shredded
4 Green onions, chopped
3 Tbsp. of Chopped Cilantro (optional)
2 Eggs
1 Tbsp. of Kosher Salt (to taste)
1/2 tsp. of Ground Black Pepper (to taste)
3 Tbsp. of Oyster Sauce
Bean Sprouts (optional)
Black Fungus Mushrooms, thin sliced (optional)
2 Packs of Spring Home Spring Roll Pastry Wrappers
Vegetable or Canola Oil for frying

Peanut Sauce:
1 Heaping Cup of Sugar
3/4 Cup of water
1/4 Cup of Extra Crunchy Peanut Butter
1 Lime, juiced
1 Tbsp. of Fish Sauce (to taste)

Steps:
1. Soak Rice Vermicelli Noodles in warm water for 10 minutes. Drain and cut into 2 inch strands.
2. In large bowl mix: Pork, cabbage, carrots, green onions, cilantro, noodles, eggs, salt & pepper and oyster sauce. Best to use your hands, mix until all incorporated - mix well.
3. Peel wrappers so they're ready for rolling. Careful not to rip.
4. Beat one egg in a small bowl. Will use to seal spring rolls.
5. Take one sheet, placing in front of you like a diamond with a corner towards you. Take a heaping spoonful of the filling, put in the corner towards you. Take corner and folder over mixture, tuck it under once while pulling the opposite corner to ensure you're making a tight roll, then folder over the left and right corners, roll again away from you while tugging opposite corner to ensure a tight roll. Then rub a little egg on tip and seal. It'll take you a few tries and that's ok.
6. Heat oil over med/high heat to 350 degrees. Don't overcrowd the spring rolls, cook for 8-9 minutes til golden. Drain on top of paper towel.
7. For peanut sauce, in a small pot over medium heat cook your sugar until it's a dark golden brown. Do not let it burn or you'll have to start over. Once ready, pour in your water being extra careful because it will steam and pop - so pour the water and give it space until the rumbling stops in a minute. Then add your peanut butter, lime juice and fish sauce. Let simmer over low/medium heat for 5 minutes until slightly reduced. Taste and add more lime or fish sauce to your liking. Serve warm or cold.

QUICK TIPS:
1. Use whatever ground meat you like best, I used ground pork. Just make sure there's a nice meat and fat ratio 80/20.
2. Defrost wrappers if frozen, about 30 minutes room temperature prior to rolling. Do not use Egg Roll wrappers/wonton wrappers. For Spring Rolls, you want thin crispy skin. Peel layers so they're ready for rolling. Place a wet paper towel over wrappers so they don't dry out before rolling.
3. You can freeze your spring rolls for future use! Just let them sit out on the tray for 20-30 minutes and then bag them. If you do it right after rolling they might stick together so let them dry out slightly. And when you're ready to cook, I just pull out of freezer and let sit on counter for 30 minutes before frying. Just be careful, because they were frozen they might pop extra in the oil.
4. You can make these vegetarian, just skip the meat and add in any additional veggies you like. Just make sure the veggies have low moisture content or double up on the cabbage. You want to keep the mixture as dry as possible.

One recipe, tested by two cooks! This is an original recipe by FTK.

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