Thin, crackling wrappers filled with pork mince, glass noodles, cabbage, and shiitake mushroom — deep-fried until shatteringly crispy. Served with house sweet chili sauce.
A properly made spring roll should shatter when you bite into it — the wrapper so thin and crispy that it breaks rather than tears. Achieving that requires the right wrapper (thin enough to blister and crisp up completely), the right filling moisture (too wet and the wrapper steams from the inside instead of crisping), and the right oil temperature (too low and the rolls absorb oil instead of frying quickly).
Our filling is pork mince, soaked and drained glass noodles, shredded cabbage, and finely diced shiitake mushroom — seasoned with soy, oyster sauce, sesame, and white pepper. The filling is cooled completely before rolling so it doesn't generate steam during frying. The result is a spring roll that crunches all the way through.