Spring Rolls with Poultry Meat

INSTRUCTIONS

• 1
  Place the noodles in a bowl and pour 1 liter of boiling water over them. Peel and finely chop the garlic and ginger. Grate the carrot lengthwise coarsely. Slice the spring onion into rings and set aside the white part. Finely chop the chili pepper.
• 2
  In a saucepan over medium heat, warm the sesame and vegetable oil and sauté the garlic and ginger until fragrant. Add the minced meat and sauté for 2 minutes, stirring frequently. Add the white part of the spring onion and sauté. Add the carrot, sauté it, then add the chili pepper and mix. Pour in the oyster and soy sauce and mix.
• 3
  Drain the noodles, add them to the saucepan, and let them warm through. Add the green part of the spring onion, mix, and let all the liquid evaporate. Remove from heat, stir in pepper and coriander, and let the mixture cool.
• 4
  Soak 2 cloth towels in cold water and wring them out. Place a wide bowl filled with cold water on the table. Spread 1 damp towel on the table, then place 2 rice wrappers on top of each other, which you first briefly dip into the bowl of cold water, and cover them with the second damp towel. Let them rest for 3 minutes, then remove the top damp towel.
• 5
  Spoon 50 g of the meat filling onto the bottom part of the wrappers, 4.5 cm from the bottom edge and 5.5 cm from the right and left edges. Dip your hands in cold water and firmly fold both wrappers, first from the right and then from the left, over the filling. Then fold the bottom edge of the wrappers over the filling and roll tightly towards the top edge of the wrappers. Place the wrapped roll aside on a tray and wrap the remaining rolls in the same way.
• 6
  In a wide saucepan, heat a deep layer of oil to 170 °C and fry the rolls for 2–3 minutes on each side until golden brown.