| 1. |
Soak “Thai Dancer” dried black fungus and mung bean in warm water and sliced into small pieces. |
| 2. |
Soak vermicelli in warm water until soft and cut into 1 inch long. |
| 3. |
Pound garlic and pepper together in a mortar. |
| 4. |
Fry minced pork, minced shrimp, black fungus, mung bean, and the mixture of garlic and pepper. |
| 5. |
Add sugar and white soy sauce to taste. Then, add vermicelli and cabbage. Stir-fry until cooked. |
| 6. |
Spread each spring roll wrapper, and placed filling at its center. |
| 7. |
Fold the top, bottom, and right side of the wrapper and roll it until it completely covers the filling. |
| 8. |
Deep fry spring roll for 4-5 minutes until it becomes golden. |
| 9. |
Serve with cucumber slices, fresh vegetables, and “Thai Dancer” Spring roll Sauce or “Thai Dancer” Sweet and Sour Plum Sauce as a dipping sauce. |
