Egg Roll (Poh Piah Tod)

These luscious crispy golden treats that are a favorite start to a meal.

1 ounce Bean thread noodles
¼ Pound Ground pork
1 large Egg
¼ Pound Cabbage, finely sliced
1 Teaspoons Garlic, chopped
2 ounces Bean sprouts
¼Teaspoon Ground white pepper
1 Teaspoons Light soy sauce
12 ounces Egg roll wrappers
3 Cups Cooking oil for deep frying
2¼ Cups Warm water
2 Tablespoon tapioca flour

1. Mix 2 Tablespoon tapioca flour & ¼ Cup water.
2. Stir the paste over low heat till it thickens.
3. Soak noodles in water until soft and drain.
4. Cut noodles into 3-inches length.
5. In a bowl, mix the ground pork, egg, cabbage, bean sprouts, pepper, & soy sauce.
6. In a wok, heat 3 Tablespoon of oil on medium heat and stir in garlic until light brown.
7. Add in noodles and the pork mixture.
8. Stir fry to cook for 3 to 5 minutes. Set aside to cool.
9. Place a Teaspoonful of filling on an egg roll wrapper.
10. Fold the wrapper over the filling, roll about half a turn, fold in the ends to close them, then roll up tightly, sealing the wrapper closed with the paste.
11. Heat the oil in a wok to around 350 degrees.
12. Deep fry the egg rolls until they are golden brown.
13. Serve with egg roll sauce and a sliced cucumber salad.