Fried Spring Rolls

500 g ground chicken thighs
½ cabbage, about 1 kg
⅓ cup celery, diced
1 carrot shredded, about 1 cup
¾ cup onion, chopped
85 g uncooked bean threads or rice noodles
35 spring roll wraps
1 tsp SIDS SALT & PEPPER
Peanut oil, for frying
1 tsp sesame oil

Finely chop the cabbage and submerge it in hot water for 5 minutes as well. Drain the cabbage of all water and set it aside to cool. I recommend using a fine-mesh sieve to get all the water out.
Place the bean threads or rice noodles in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen shears.
Heat 2 tbsp oil in a small pan and sauté the onion until translucent. Add the celery to the onion and sauté for another 2-3 minutes.
In a large bowl, combine the cooked bean threads, cabbage, shredded carrot, ground chicken thighs, and the sautéed onion and celery.
Season with SIDS SALT & PEPPER. As mentioned in the ingredient list, use less salt if you plan to dip the rolls in soy sauce.
Begin assembling the spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tbsp of the chicken and cabbage mixture in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the centre and continue to roll. Brush a little water on the top corner to help seal the spring roll.
Fill a frypan with about 5 cm of oil. Bring the oil to medium-high heat and fry each spring roll for 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chilli sauce.
Notes:
≡ Don’t overfill the fried spring rolls - To make sure you can fully close these rolls, only use about 2 tablespoons of filling. Too much will either rip the wrapper or leave it too big to fully seal.
≡ Use water to seal them - A little water on the last flap of the wrapper as you roll these spring rolls will make it tacky so it will stick and seal the roll. This will avoid a burst egg roll in the fry oil.
≡ Absorb the excess oil - Place the fried spring rolls on a plate lined with paper towels so the extra oil can be absorbed. This will keep the rolls from getting soggy.
≡ Serve them with sauce - Add a dipping sauce when you serve these, like soy sauce, sweet chilli sauce, peanut sauce, or hot Chinese mustard.