Crackly Rice Paper Rolls with Pork, Shrimp and Glass Noodles

What you need

• 30 g (1 oz) bean thread noodles, also called glass or cellophane noodles
• 30 g (1 oz) dried wood ear mushrooms
• 300 g (2/3 lb) ground pork, not too lean
• 200 g (7 oz) shrimp, peeled, deveined and finely chopped
• 1 carrot, finely grated
• 200 g (7 oz) taro, peeled and finely grated, or jicama
• 1 small shallot, minced
• 2 cloves garlic, minced, for the filling
• 1 egg
• 1 tbsp fish sauce, for the filling
• 1 tbsp sugar, for the filling
• 1 tsp salt
• 1/2 tsp black pepper
• 20 sheets round rice paper, 22 cm (8 1/2 in), or wheat spring roll wrappers
• 1 l (1 quart) neutral oil, for frying
• 3 tbsp fish sauce, for the dipping sauce
• 3 tbsp lime juice
• 2 tbsp sugar, for the dipping sauce
• 6 tbsp warm water
• 1 clove garlic, minced, for the dipping sauce
• 1 red chili, thinly sliced
• 1 head of soft lettuce, leaves separated, for serving
• 1 handful mint, for serving
• 1 handful cilantro, for serving

Method

Restated from the original video

1. 1

   Soak the noodles and the wood ear in separate bowls of hot water until soft, about 15 min. Drain both well.

2. 2

   Snip the noodles into 3 cm (1 in) lengths. Trim any hard knobs from the wood ear and chop it finely.

3. 3

   Squeeze the grated carrot and taro in a clean towel to press out excess liquid.

4. 4

   In a large bowl, combine the pork, shrimp, noodles, wood ear, carrot, taro, shallot and the filling garlic.

5. 5

   Add the egg, 1 tbsp fish sauce, 1 tbsp sugar, salt and black pepper and mix with your hands until evenly combined. Chill for 20 min.

6. 6

   Fry a teaspoon of the filling in a small pan until cooked through, taste and adjust the seasoning of the mixture if needed.

7. 7

   For the dipping sauce, stir the warm water with 2 tbsp sugar until dissolved, then add 3 tbsp fish sauce, the lime juice, the remaining garlic and the chili.

8. 8

   Dip one sheet of rice paper in a wide bowl of water for 2-3 seconds and lay it on a damp board. It will soften as it sits.

9. 9

   Spread about 2 tbsp filling in a log near the bottom edge, leaving a 3 cm (1 in) margin. Roll the edge over the filling, fold in both sides and roll up tightly, with no gaps for oil to get in.

10. 10

    Set the roll seam side down on a lightly oiled tray, not touching the others, and repeat with the rest.

11. 11

    Heat the oil in a wok or deep pan to 165 °C (325 °F).

12. 12

    Fry the rolls a few at a time, leaving them untouched for the first minute so they do not stick. Turn now and then until deep golden, crisp and cooked through inside, 8-10 min.

13. 13

    Drain on a rack set over paper towels.

14. 14

    Serve hot with lettuce, mint and cilantro for wrapping and the sauce for dipping.

Imported from lacademie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.