Po Piah (Thai Spring Rolls)

Cover mung bean noodles with warm water and soak until soft about 30 minutes. Cut into 1/2-inch pieces.

Combine pork bean sprouts cabbage mung bean noodles egg light soy sauce sugar and white pepper in a bowl. Mix well.

Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry about 3 minutes. Add more soy sauce sugar or pepper to taste. Set aside to cool.

Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.

Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel to prevent them from drying out.

Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown about 5 minutes. Drain on paper towels and serve immediately.