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Ingredients:
1/2 cup Mae Ploy Sweet Chilli Sauce
12 sheets of rice wrapper
1 cup crab meat
1/2 cup black fungus, cut into thin strips
1 cup bean sprouts
2 tbsp. coriander root, garlic and pepper, finely pounded together
1/2 tbsp. sugar
2 tbsp. oyster sauce
2 tbsp. soy sauce
3 cups oil
Instructions:
1. Put crab meat, black fungus, bean sprouts, coriander root, garlic and pepper in a mixing bowl.
2. Add sugar, oyster sauce, soy sauce and mix the ingredients to combine evenly to make the spring roll filling.
3. Soak rice wrapper sheet in warm water for 30 seconds or until soft.
4. Place on a clean flat surface with one corner pointing toward you.
5. Place a spoonful of spring roll filling onto corner of rice wrapper.
6. Fold in the ends and roll up firmly to enclose the filling.
7. Brush final corner with cold water to seal.
8. Repeat with the remaining rice wrapper sheets and spring roll filling.
9. Heat oil in a large saucepan over medium- high heat until a small piece of rice wrapper dropped in sizzles.
10. Fry spring rolls until golden brown.
11. Transfer to a wire rack or drain on paper towel.
12. Serve with Mae Ploy Sweet Chilli Sauce for Spring Roll and fresh green salad.
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