North Vietnamese-Style Spring Rolls

Ingredients

• 1 12 ounces dried bean thread noodles
• 2 dried wood ear mushrooms
• 34 lb ground pork or 34 lb ground chicken
• 14 cup chicken broth
• 2 walnut-sized shallots
• minced
• 2 garlic cloves
• minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 12 teaspoon black pepper
• 12 spring roll wrappers
• cut in half on the diagonal (not egg roll wrappers)
• 2 tablespoons flour (mixed with 1/4 cup water)
• vegetable oil (for deep frying)
• 1 head red leaf lettuce
• leaves separated
• dipping sauce

Instructions

1. In separate bowls, soak the bean thread noodles and wood ears in warm water to cover until softened, about 10 minutes; drain.
2. Cut the noodles into 2-inch lengths; cut the wood ears into narrow strips.
3. In a big bowl, combine all the filling ingredients and mix well.
4. To make each roll, place a triangular wrapper on a work surface with the long edge facing you.
5. Spread 1/4 cup of the filling in a band across the wrapper, positioning it 2 inches above the bottom and leaving a 2-inch border on either side.
6. Fold the bottom edge of the wrapper over the filling, and then fold in the right and left corners.
7. Roll over once to enclose the filling; brush sides and tip of the triangle with the flour-water paste; fold over the seal.
8. Cover with a damp kitchen towel to prevent them from drying out.
9. Heat vegetable oil to 350 on a deep-frying thermomenter.
10. Working in batches, add the rolls and deep-fry, turning rolls, until they are golden brown and the filling is cooked, 4-5 minutes.
11. Remove with a slotted spoon and drain on paper towels.
12. Serve warm rolls with the lettuce and your favorite dipping sauce.
13. To eat, place a roll on a lettuce leaf, wrap the lettuce around the roll, dip it in the sauce, and eat out of hand.