Servings: 2

2 spring roll sheets (20 x 20 cm) 2 spring roll sheets (20 x 20 cm)
10 gr rice noodles (Mihoen) 10 gr rice noodles (Mihoen)
10 gr white cabbage (julienne cut) 10 gr white cabbage (julienne cut)
10 gr carrot (julienne cut) 10 gr carrot (julienne cut)
0.5 Garlic clove (squeezed) 0.5 Garlic clove (squeezed)
1 tbsp oil 1 tbsp oil
50 gr minced beef 50 gr minced beef
1 tbsp fish sauce (Nam Pla) 1 tbsp fish sauce (Nam Pla)
0.5 tl palm sugar 0.5 tl palm sugar
0.5 tbsp oyster sauce 0.5 tbsp oyster sauce
1 egg white beaten 1 egg white beaten

Soak the rice noodles in hot water until it's done. Let it drain and cut it into shorter pieces.
Heat the oil in a wok and fry the garlic. Add the minced meat and fry it.
Add the vegetables and the noodles, together with the fish sauce, the oyster sauce and the palm sugar.
Fry for another 4 minutes until the liquid has evaporated. Let the mixture cool down and drain if necessary.
Spoon 2 pieces of the meat/vegetable mixture onto each sheet and fold it shut like a roll. (see photo).
Coat the flap with egg white to close it tightly.
Heat a lot of oil in a wok or deep fryer and deep fry the rolls until golden brown in about 3 minutes.

Oyster sauce is a dark coloured sauce with oyster extract, commonly used in oriental cuisine. It has a sweet taste and is often used in combination with pork and/or beef and vegetables. In the Netherlands and Belgium you can buy oyster sauce in bottles at the toko and in some supermarkets.  This sauce from the Cantonese cuisine is made by stock, drawn from oysters, to boil until you get a thick, brown sauce. Usually some ingredients are added, mainly for the shelf life, color and texture, not for the taste. There is also a vegetarian oyster sauce, made from shii-takes instead of oysters.  Oyster sauce is a dark coloured sauce with oyster extract, commonly used in oriental cuisine. It has a sweet taste and is often used in combination with pork and/or beef and vegetables. In the Netherlands and Belgium you can buy oyster sauce in bottles at the toko and in some supermarkets.  This sauce from the Cantonese cuisine is made by stock, drawn from oysters, to boil until you get a thick, brown sauce. Usually some ingredients are added, mainly for the shelf life, color and texture, not for the taste. There is also a vegetarian oyster sauce, made from shii-takes instead of oysters.