Ingredients:

  • 1 lb lean ground pork
  • 8 oz raw shrimp, peeled, deveined, and finely minced
  • 2 oz glass noodles, soaked and chopped
  • 1 cup carrots, julienned or shredded
  • 1/2 cup wood ear mushrooms, rehydrated and finely chopped
  • 3 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1 tbsp fish sauce
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 20 sheets Vietnamese rice paper
  • 500ml lukewarm water
  • 1 tsp sugar
  • 1/4 cup fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup warm water
  • 3 tbsp sugar
  • 1 clove garlic, minced
  • 1 bird's eye chili, finely diced

Instructions:

  1. In a large bowl, combine the ground pork and minced shrimp. Fold in the chopped glass noodles, carrots, wood ear mushrooms, garlic, and scallions.
  2. Stir in the fish sauce, pepper, and sugar. Mix by hand until the ingredients are well-incorporated and the mixture feels slightly tacky.
  3. Prepare a bowl of lukewarm water with 1 tsp sugar or vinegar. Dip one sheet of rice paper into the water for 2-3 seconds, then lay it flat on a clean surface.
  4. Place 2 tablespoons of filling near the bottom edge of the rice paper. Fold the bottom over the filling, tuck in the sides tightly, and roll upward.
  5. Heat oil to 325°F (160°C). Fry rolls in batches for 4-5 minutes until pale gold; remove and drain on paper towels.
  6. Increase oil heat to 375°F (190°C) and flash-fry the rolls for 1-2 minutes until deep golden brown and crispy.
  7. To make the Nuoc Cham sauce, whisk together fish sauce, lime juice, warm water, sugar, minced garlic, and diced chili until sugar is dissolved.