Cha Gio (Spring Rolls) with Rice Paper Wrappers

Ingredients

• 12 Rice paper wrappers
• about 225 g Ground pork
• about 113 g Shrimp, peeled and chopped
• 1/2 cup Carrots, shredded
• 1/2 cup Glass noodles (mung bean noodles), soaked
• 1/4 cup Wood ear mushrooms, rehydrated and chopped
• 1/4 cup Onion, minced
• 1 Egg
• 1 tablespoon Fish sauce
• 1/4 teaspoon Black pepper
• 2 cups Vegetable oil, for frying
• 1/2 cup Gluten-free Nuoc Cham dipping sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine ground pork, shrimp, carrots, glass noodles, wood ear mushrooms, onion, egg, fish sauce, and black pepper.
2. 2Soften rice paper wrappers by dipping them in warm water for a few seconds.
3. 3Place a wrapper on a flat surface. Spoon a portion of the filling onto the wrapper.
4. 4Fold the sides of the wrapper over the filling, then roll it up tightly.
5. 5Heat vegetable oil in a deep fryer or large pot to 175°C.
6. 6Fry spring rolls until golden brown and crispy, about 3-5 minutes.
7. 7Serve with gluten-free Nuoc Cham dipping sauce.

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