Vietnamese Egg Rolls

Instructions

1. Prepare the filling
   In a large bowl, combine ground pork, shredded carrots, wood ear mushrooms, chopped bean thread noodles, and diced onion. Add fish sauce, sugar, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
2. Prepare the wrappers
   Working with one rice paper wrapper at a time, dip it quickly in warm water for about 2-3 seconds until just pliable but not too soft. Place on a clean, damp kitchen towel and let it soften for 30 seconds.
3. Fill and roll
   Place about 2 tablespoons of filling near the bottom edge of the wrapper. Fold the bottom edge over the filling, then fold in the sides. Roll tightly upward, sealing the edge with a bit of beaten egg. Place seam-side down on a plate and cover with a damp cloth while rolling the remaining egg rolls.
4. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the egg rolls completely, about 2-3 inches deep.
5. Fry the egg rolls
   Carefully lower egg rolls into the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C) to ensure the pork is fully cooked.
6. Drain and cool
   Remove egg rolls with a slotted spoon and place on paper towels to drain excess oil. Allow them to cool slightly before serving.
7. Prepare serving platter
   Arrange lettuce leaves on a serving platter. Place fresh herbs alongside for diners to wrap with the egg rolls. Put nuoc cham dipping sauce in small bowls for serving.
8. Serve
   To eat traditionally, wrap each egg roll in a lettuce leaf with fresh herbs and dip in nuoc cham sauce. Serve immediately while still warm and crispy.