These are the Vietnamese version of Chinese spring rolls. You can serve these with lettuce leaves for folding and wrapping, along with fresh herbs, and you have a full meal.
2 ounces sai fun noodles, soaked in warm water for 15 minutes
Freshly ground black pepper to taste
8 lumpia wrappers, frozen, 10-inch diameter
Peanut oil for deep frying, about 6 cups
How To Cook:
1. Heat a wok and add the oil and garlic. Chow or stir for a moment and add the ground pork.
2. Chow until the pork falls apart and then add all the remaining ingredients except the lumpia wrappers and frying oil.
3. Chow for just a few minutes, transfer to a bowl, and let the mixture cool.
4. Heat the deep-frying oil to 375°. Place one eighth of the filling in the middle of a lumpia wrapper and roll up like a burrito. Seal the seam with water.
5. Roll all 8 wrappers. Deep-fry the rolls, 2 or 3 at a time, until they are golden brown. Serve them with Vietnamese Dipping Sauce.
