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Cha Gio (Vietnamese Fried Spring Rolls)

Ingredients

• FOR THE SPRING ROLLS:
• ▢ 50 g dried mung bean noodles (1 package)
• ▢ 1 pound ground pork (70-80% lean; 450g)
• ▢ 2 medium carrots (grated, about 190g)
• ▢ 1/3 cup rehydrated wood ear mushrooms (finely chopped, 30g)
• ▢ 1/4 cup shallots (finely chopped, 30g)
• ▢ 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
• ▢ 3 teaspoons sugar (12g – divided)
• ▢ 1 cup warm water – for soaking rice wrappers (250 ml)
• ▢ 20 dried rice paper wrappers (bánh tráng)
• ▢ canola or vegetable oil (for frying)
• TO SERVE:
• ▢ Fresh green leaf lettuce, cilantro, Thai basil, and mint
• ▢ Nuoc cham dipping sauce (see our Nuoc cham recipe)

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