Fried Spring Rolls with Sweet and Sour Plum Sauce

ingredients
all
1 cup bean thread noodles
2 cups finely shredded green cabbage
1/2 lb ground pork
1/2 lb shrimp
chopped
2 cups bean sprouts
2 tsp ground white pepper
1/2 cup fish sauce
4 each eggs
beaten
1/4 cup fresh cilantro
4 each scallions
thinly diced
1/2 cup rice bran oil
10 each garlic cloves
minced
2 Tbsp granulated sugar
20 each spring roll wrappers
Rice bran oil for frying
1 cup white vinegar
2 tsp cornstarch dissolved in 4 tsp water
3 each red serrano chilies
finely chopped
4 each picked or salted plums
1/4 cup pickled plum brine
Cilantro leaves
Sliced cucumbers
6 each garlic cloves
chopped
1 cup granulated sugar
For the Spring Rolls
1
Soak the bean thread noodles in hot water until tender, then rinse with cold water and set aside. Heat oil in a large nonstick pan over medium-high heat. Add the ground pork and break it up using a wooden spoon. Once the pork is half-cooked, add the garlic and shrimp and continue stirring. Once the shrimp is slightly pink, add the noodles. In a medium bowl, mix the cabbage with the eggs, then add to the pan. Continue cooking until the egg is mostly set, then add the remaining ingredients. Cook until vegetables are softened then turn into a bowl to cool.
2
Lay a spring roll wrapper in front of you in a diamond shape. Spoon 3 - 4 Tbsp of filling in a line along the bottom third. Fold the bottom corner up and over the filling, wet the two side flaps and the top corner with water. Fold the side flaps in and continue rolling up tightly to seal. Pan fry until golden brown (about 2-3 minutes) and remove to a rack.
For the Sweet and Sour Plum Sauce
3
Puree the garlic, chiles, and plums together in a food processor (or mortar and pestle) until it becomes a paste. In a small saucepan, heat the plum brine, vinegar, sugar, and the chile-plum paste until it just comes to a boil, then reduce heat and simmer for 5 minutes. Add the cornstarch slurry and continue cooking until the starch turns clear and it is slightly thickened. Remove from heat and cool. Transfer to a dipping bowl and serve alongside spring rolls. Garnish with cilantro leaves and sliced cucumber.
Special Equipment
4
Food processor (or mortar and pestle)