Cha Gio (Vietnamese Fried Spring Rolls)

1 hr 50 min + overnight chillMakes 20 spring rolls

Crispy fried spring rolls filled with pork, noodles, mushrooms and aromatics, double-fried until golden and served with fresh herbs and dipping sauce.

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prepSoak dried mung bean noodles in warm water 30 min, drain & cut into ¼ inch pieces
50 g dried mung bean noodles (1 package)	Combine filling ingredients & 1 tsp sugar	Fill, roll & fold wrapper; seal by tucking	Chill 1 hr, remove 15 min before frying	Serve with lettuce, herbs & nuoc cham
450 g ground pork (70–80% lean)
190 g / 2 medium carrots, grated
30 g rehydrated wood ear mushrooms, finely chopped
30 g shallots, finely chopped
1 clove garlic, minced
1 teaspoon ginger, grated
1 egg white
1 tablespoon fish sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
4 teaspoons sugar (16 g; 1 tsp for filling, 3 tsp for soaking water)
250 ml warm water (for soaking rice wrappers)	Dissolve 3 tsp sugar in warm water
20 dried rice paper wrappers (bánh tráng)	Dip rice wrapper 5–10 sec, remove & soften
canola or vegetable oil (for frying, about 750 ml)	Fry 335°F / 170°C, 5–6 min per batch until light golden	Drain on rack; refry 350°F / 175°C, 1½–2 min until crispy
fresh green leaf lettuce, cilantro, Thai basil, mint
nuoc cham dipping sauce

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