Crispy deep-fried rolls filled with ground pork, wood ear mushrooms, and glass noodles. The wrapper is bubbly and golden.
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10 items
Soak glass_noodles and dried_wood_ear_mushrooms in warm water for 15 mins. Drain well and cut noodles into 1-inch lengths.
Mix ground_pork, mushrooms, noodles, carrot, egg, fish_sauce, black_pepper, and sugar in a bowl thoroughly.
Place a spoonful of filling on a spring_roll_wrappers. Fold corner up, sides in, and roll tightly. Seal with egg wash if needed.
Heat vegetable_oil_frying in a wok or deep pan to 350°F (175°C).
Fry rolls in batches for 5-7 minutes until golden brown and crispy.
Drain on wire rack. Serve with lettuce leaves for wrapping and Nuoc Cham sauce.
