• 40g Glass noodles, dry
  • 120g ground pork (No meat for Vegan option)
  • 3 tsp soy sauce, divided
  • 4 cloves garlic, minced
  • 1.5 cup finely shredded cabbage
  • 1 cup grated carrots
  • 6 cilantro stems, finely chopped
  • ½ - 1 teaspoon salt
  • 1 Tbsp sugar
  • 2-3 tablespoon water, as needed
  • 10-inch spring roll wrappers, 12-14 pieces, thawed
  • 1 egg, beaten, for sealing the wrapper
  • Vegetable oil for frying
  • Sweet Chili Sauce or Sweet & Sour Plum Sauce for dipping


  1. Soak glass noodles in room temperature water for 10 minutes. Drain, then cut into short pieces.
  2. Mix ground pork with 1 teaspoon of the soy sauce, set aside.
  3. In a wok or a large saute pan, add a little vegetable oil. Add garlic, black pepper, and white pepper; stir until garlic starts to turn colour slightly. Add pork and cook until the pork is no longer clumpy and is almost done. Add shiitake mushrooms, noodles, cabbage, carrots, mushrooms, cilantro stems, ½ teaspoon salt, 2 teaspoon soy sauce, and sugar. Toss until noodles are fully cooked and cabbage is wilted, adding a splash of water if noodles start sticking. Remove from heat, taste, and add more salt as needed. Put the filling into a bowl and let cool before wrapping.
  4. To wrap, turn the spring roll wrap to be like diamond shape angle then put the filling at the bottom angle edge. Roll it up then tap the water to the left and right wing and fold it and keep roll till almost the end then tap the water again
  5. Heat 2-3 inches of oil in a pot to 350 F. Add spring rolls and fry until golden brown, about 5 minutes.
  6. Then serve with sweet chilli sauce or sweet & sour plum sauce (for kids) Yumm!!

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