Vietnamese Spring Rolls

Instructions

1. Prepare the filling
   In a large bowl, combine ground pork, chopped shrimp, wood ear mushrooms, chopped bean thread noodles, diced onion, grated carrots, minced garlic, fish sauce, sugar, black pepper, and beaten eggs. Mix thoroughly until well combined.
2. Soften rice paper wrappers
   Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it just begins to soften (it will continue to soften as you work with it). Place on a clean, damp kitchen towel.
3. Roll the spring rolls
   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 to create a cylinder about 4-5 inches long and 1 inch in diameter. Place seam-side down on a platter and repeat with remaining wrappers and filling.
4. Prepare for frying
   Let the rolls rest for 15 minutes to ensure they're sealed properly. Meanwhile, heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). The oil should be at least 2 inches deep.
5. Fry the spring rolls
   Carefully place several spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the rolls are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve
   Serve the spring rolls hot with lettuce leaves, fresh herbs, and nuoc cham dipping sauce. To eat traditionally, wrap a spring roll in a lettuce leaf along with herbs and dip into the sauce before each bite.