Fried Spring Rolls (Po Pia Tod ปอเปี๊ยะทอด)

INGREDIENTS

6″x6″ frozen spring roll skins, thawed and kept under a kitchen towel

226 g

firm tofu, cut into 1″ matchsticks

80 g

dried glass noodles or mung bean threads, soaked until pliable and cut into 5″-6″ pieces

226 g

fresh bean sprouts

20 g

dried wood ear mushrooms, soaked in warm water until pliable and sliced thinly

20 g

peeled garlic

20 g

finely chopped cilantro stems or roots

4 g

whole white peppercorns

2 tbsp

fish sauce

1 tbsp

oyster sauce

2 tbsp

vegetable oil

1/4 cup

water or sodium-free broth

1 cup

vegetable oil for frying

Thai sweet chili sauce, store-bought or homemade