>> source: Aromdii Cooking School, Chiang Mai
>> servings: 2
>> time: 30 minutes

-- Fried Spring Rolls (Por Pia)

Heat @cooking oil{0.5%tbsp} in a #wok{} over low heat. Add @garlic{5-10%cloves} chopped and @chicken{50%g} minced. Stir briefly.

Add @carrot{1%tbsp} thin sliced, @mushroom{1%tbsp} thin sliced, @tofu{1%tbsp} small diced, @bean sprouts{1%handful}, @garlic chives{1%tbsp}, and @water{4%tbsp}. Season with @oyster sauce{1%tbsp}, @fish sauce{0.5%tbsp}, and @sugar{1%tsp}. Stir well.

Add @glass noodles{1%tbsp} (soaked for 5-10 minutes if dry) and mix together for 5-10 seconds. Allow the filling to cool.

Wrap the filling in spring roll wrappers and deep fry in oil until golden brown.