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1
Bring the spring roll wrappers to room temperature.
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2
Soak the noodles in boiling water to rehydrate.
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3
Drain the bean sprouts and noodles well and chop into bite-sized pieces.
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4
Mix the ingredients in a small bowl and set aside.
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5
Stir-fry the meat in a pan without oil.
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6
Season with salt and pepper.
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7
Add the bean sprouts and cook over high heat until softened.
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8
Add the noodles.
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9
Stir-fry to mix well.
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10
Stir the sauce in the small bowl once more before adding.
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11
Pour it in and stir quickly so that it thickens evenly.
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12
When the noodles have soaked up the sauce, the spring roll filling is ready.
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13
Transfer the mixture to a tray and allow to cool.
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14
Divide into 10 portions.
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15
I made lines on the surface with a wooden spatula.
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16
Refer to the instructions for wrapping spring rolls on the packet.
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17
Makes 10 spring rolls.
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18
Heat some vegetable oil in a pan and cook both sides until golden brown.
