We tend to just make these up but here goes:Ingredients
- Package of glass noodles (I'm pretty sure they're bean thread bought from Asian Store) - not sure how much my wife used as she had these soaked before I got home
- 1 medium size yellow onion
- 1 lb ground turkey (Aldi sells these around here for $1.89 in the frozen section)
- 3 or 4 carrots
- 4 eggs
- 1 package of spring roll wraps (contains 24 wraps)
The following are rough estimates as I just do it by whatever I feel like at the moment:
~ 2-3 tbsp soy sauce
~ 1 tsp oyster sauce (we ran out otherwise we might've upped this a little more and lowered the soy)
~ 2 tsp kosher salt
~ 1-2 tsp black pepper
1. Soak your noodles in lukewarm/cool water for 15-20 minutes (however long it takes for you to prep everything else - it really helps to have one of those very fine rice strainers that have a matching/removable bowl in the bottom)
2. Skin/grate your carrots (up to you if you want to leave skins on)
3. Finely mince the onion
4. After the bean threads have softened some, you'll want to use a pair of kitchen shears to cut/shorten the noodles. Drain from the water (if you have one of those rice strainer/bowls you can just lift the strainer part out)
5. Now you mix all ingredients (except the wraps of course). We put everything in a big bowl put on a pair of disposable gloves and mixed by hand. My wife had to remind me to pinch/break up the meat so it doesn't clump up too much.
6. Tightly wrap the spring rolls - you want to avoid any loose ends/ openings/rips that'll allow too much grease into them (you'll have to look up videos/ how-to's for this). I still can't get mine to be tight and also kept ripping them.
7. In a big skillet (preferably outside unless you want your house to smell like a fryer) fill it 3-4 inches deep with vegetable oil and start pre-heating. We have a little butane stove that we bring outside for times like these.
8. Once oil is HOT (I actually just left mine on the highest setting the entire time), you can start frying. Try not to overcrowd the pan.
9. After a few minutes, roll them over to the other side for even cooking.
10. Keep an eye on the brownness level and cook to what you want (rotate them how you see fit - I did mine a lot of times but I was bored). I did ours extra crispy so it got slightly more on the golden brown side.
11. Oh yeah, when done we put them into a metal colander lined with paper towels. I really wish I had taken some pictures because they were awesome; maybe next time.
These were pretty good as-is but you can also use some kind of dipping sauce if you'd like (sweet, sour, spicy are good places to start). I've eaten these with various types of sauces through the years: from the basic honey+ketchup to peanut butter/hoisin/sriracha/water to the usual (as in we use this with everything) thai pepper/garlic/lemon juice/fish sauce.
Oh yeah, resting a few minutes after frying (so you don't burn yourself) is a good idea, but make sure to eat these when hot. Nothing beats freshly fried; if you do re-heat, microwaves make them uber soggy and not as flavorful, so I'd recommend using a toaster oven.