Spring Rolls with Poultry Meat

INSTRUCTIONS

• 1
  Place the noodles in a bowl and pour 1 liter of boiling water over them. Clean and finely chop the garlic and ginger. Grate the carrot coarsely lengthwise. Slice the spring onion into rings and set aside the white part. Finely chop the chili pepper.
• 2
  In a saucepan over medium heat, heat 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 it. Add the carrot, sauté it, 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 heat through. Add the green part of the spring onion, mix, and let all the liquid evaporate. Remove from heat, stir in the 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. Lay 1 damp towel on the table, place 2 rice papers on top, briefly dip them in the bowl of cold water, and cover them with the second damp towel. Let them rest for 3 minutes, then set aside the top damp towel.
• 5
  Spoon 50 g of the meat filling onto the bottom part of the papers, 4.5 cm from the bottom edge and 5.5 cm from the right and left edges. Wet your hands in cold water and fold both papers tightly first from the right and then from the left over the filling. Then fold the bottom edge of the papers over the filling and roll tightly towards the top edge of the papers. Set the wrapped roll aside on a tray and wrap the remaining rolls in the same way.
• 6
  In a wide saucepan, heat a higher layer of oil to 170 °C and fry the rolls for 2–3 minutes on each side until golden brown.