Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong) - Thai Food

Ants with tiny bodies and big hearts. Cap
by By Nong&Joshua

Ingredient of Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong)

1. 200 grams Ground Pork

2. Celery Root (sliced - pound finely) 2 Tsp.

3. Garlic (sliced - pound finely) 2 Tsp.

4. Pepper 1/2 Tsp.

5. Salt 1/4 Tsp.

6. Fish sauce 1 Tbsp.

7. 1 Egg

8. 3 Cups Oil for frying

9. Random white rice noodles. (Not the salty kind) wet enough to dampen dry white cloth grille covers some 100 grams.

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How to Cook Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong)

1. Put ground pork in a bowl with all ingredients. Knead until sticky.

2. Use 4-5 white rice noodles, add pork just a little and roll them up. Arrange in a tray. And cover with a white cloth.

3. Add oil into the pan over low-medium heat. Place pork with noodles on a sieve. Then bring a sieve to fry. The oil must over it. Ladle oil pour all around and leave it for a while. Then remove from a sieve and put it to fry in the pan until golden brown. Bring up and drain dry.

4. Eat together with Spring Roll sauce.

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Elephant Thai style for clock.
by Nong_Josh