Ingredients:

  • 1 lb (450g) Ground Pork
  • 4 oz (115g) Shrimp, raw, peeled, deveined, and finely chopped
  • 1 cup Dried Wood Ear Mushrooms, rehydrated and thinly sliced
  • 1 cup Bean Thread Noodles (Vermicelli), soaked and roughly chopped
  • 1 large Carrot, peeled and finely grated
  • 1 small Yellow Onion, very finely minced
  • 3 cloves Garlic, minced
  • 2 large Eggs, lightly beaten
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Black Pepper, freshly ground
  • 1 tablespoon Granulated Sugar
  • 1 package Square Rice Paper Wrappers (approx. 50 sheets)
  • Vegetable Oil or Canola Oil, for deep frying
  • ½ cup Warm Water (for dipping sauce)
  • ¼ cup Fish Sauce (for dipping sauce)
  • ¼ cup Fresh Lime Juice (for dipping sauce)
  • 3 tablespoons Granulated Sugar (for dipping sauce)
  • 1 clove Garlic, minced (for dipping sauce)
  • 1 small Red Chilli, thinly sliced (optional, for dipping sauce)

Instructions:

  1. Prepare fillings: Rehydrate and thinly slice the wood ear mushrooms. Soak the bean thread noodles in hot water for 10 minutes, then drain and roughly chop.
  2. Mix Filling Base: In a large bowl, combine the ground pork, chopped shrimp, grated carrot, minced onion, rehydrated mushrooms, and chopped noodles.
  3. Bind and Season: Pour in the lightly beaten eggs, 2 tablespoons of fish sauce, soy sauce, black pepper, and 1 tablespoon of sugar. Mix thoroughly by hand until everything is just combined. Do not overmix.
  4. Prepare Dipping Sauce (Nước Chấm): In a small bowl, whisk together the warm water, fish sauce, lime juice, and sugar until dissolved. Stir in the minced garlic and sliced chilli (if using). Set aside.
  5. Set Up Rolling Station: Arrange the rice paper wrappers, the filling mixture, and a shallow dish of warm water on a clean, dry surface.
  6. Soften Wrappers: Dip one rice paper wrapper quickly into the warm water—it should only be submerged briefly to become pliable, not soggy. Lay it flat on a clean cutting board.
  7. Fill and Fold: Place about 2 tablespoons of filling in a horizontal line near the bottom third of the wrapper. Fold the bottom edge up over the filling. Fold the left and right sides inward, then roll upwards tightly until the roll is sealed.
  8. First Fry: Heat 2 inches of oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). Gently place 4–5 rolls in the oil. Fry slowly for about 5–7 minutes until they turn pale golden. Remove and drain on a wire rack set over a baking sheet.
  9. Second Fry (For Crispness): Increase the oil temperature to 375°F (190°C). Return the pale rolls to the hot oil in smaller batches. Fry for 2–3 minutes until deep golden brown and aggressively crisp.
  10. Serve: Remove immediately, drain excess oil on the wire rack (do not use paper towels), and serve piping hot alongside the prepared Nước Chấm dipping sauce.