SPOONFUL - SOTANGHON SERIES NO.2: Sotanghon Springrolls

As part of my Sotanghon series, here is another recipe where I used the dozens of glass noodles my dad brought home.  My mom has been making this recipe since I was in high school and I really enjoy eating this. It's delicious and the taste of the herbs used really bursts in your mouth. the recipe for the sauce is something I learned from one of my colleagues in Malaysia.

Anyway, here is the recipe for sotanghon springrolls:


Ingredients:

Spring roll:
Ground pork ( You can replace pork with chicken, beef, or even fish)
Sotanghon noodles
Red onion, minced
Carrots, minced
Kinchay, minced
Egg
Oyster sauce
Chicken broth cube/chicken powder
Salt and pepper
Lumpia wrapper
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Dipping sauce:
Fish sauce
Lemon juice
honey
chili flakes
Cracked pepper

Procedure:
1. Soak the noodles in hot water until soft. Drain completely
2. Mix together all ingredients for the spring roll
3. Wrap portions of the mixture in lumpia wrappers
4. Deep fry in hot oil until golden brown
5. For the sauce, mix together all ingredients and place in a bowl.
6. Serve

Enjoy!