1. Make the filling
[] Make "sam kler" mixture by pounding coriander roots, garlic and white peppercorns together til coarse.
[] Heat a bit of oil in a pan over medium heat.
[] Add sliced shiitake mushrooms and stir-fry until fragrant.
[] Add ground pork and “sam kler” mixture. Stir-fry until nearly cooked.
[] Add carrots and cabbage. Toss well.
[] Add soaked glass noodles and stir to combine evenly.
[] Season with oyster sauce, light soy sauce, seasoning sauce, and sugar.
[] Stir-fry until well combined and slightly dry (to avoid soggy rolls).
[] Remove from heat and let the filling cool completely before wrapping.
2. Wrap the rolls
[] Boil water and flour together in a small pot until thickened. This is your edible glue to seal the rolls.
[] Lay one wrapper diagonally (like a diamond) on a clean surface.
[] Spoon about 2 tbsp of filling just below the center.
[] Fold the bottom corner up tightly over the filling.
[] Fold in the left and right corners to form an envelope shape.
[] Roll upward tightly toward the top corner.
[] Dab the top corner with flour glue to seal.
[] Repeat with remaining wrappers and filling.
3. Make dipping sauce
[] In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil.
[] Turn off heat. Stir in pounded chili and garlic.
[] Add crushed peanuts.
4. Fry the rolls
[] Heat neutral oil to 160–170°C (medium-high).
[] Gently place the rolls in batches and fry until golden brown and crispy.
[] Drain fried spring rolls on paper towels to keep them crisp and remove excess oil.
5. Serve
[] Arrange on a serving plate.
[] Serve hot with sweet chili dipping sauce.
[] Add fresh herbs, greens, and pickled vegetables of your choice for balance and freshness.
