Back to 40 servings filling 1 lb ground pork, 70-80% lean 0.5 lb shrimp, peeled, deveined and finely minced 0.5 oz dried wood ear mushrooms, soaked, drained and minced 2 oz bean thread noodles, soaked until soft, drained and cut into short lengths 0.5 lb carrot, finely shredded 0.25 lb taro or jicama, peeled and finely shredded; squeeze out moisture 2 shallots, minced 4 cloves garlic, minced 1 bunch scallions, chopped 2 large eggs, beaten; 1 for the filling and 1 to seal the rolls 3 Tbsp fish sauce 1 Tbsp sugar 2 tsp black pepper, freshly ground 1 Tbsp sesame oil 0.5 tsp salt, adjust after tasting 2 Tbsp cornstarch wrapping 40 spring roll wrappers, about 8 inches; wheat wrappers from the freezer section, not dusted with flour; about 2 packages frying neutral oil, such as canola or vegetable, for frying serving lettuce leaves, green or red leaf fresh mint fresh Thai basil fresh perilla leaves, optional nước chấm, Vietnamese fish sauce dipping sauce
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Place the bean thread noodles and wood ear mushrooms in a bowl of hot water and let them sit 20 to 30 minutes, until both are pliable. Drain thoroughly. Chop the mushrooms finely and snip the noodles into short lengths.2 Step 2: Shred the carrot and taro or jicama. Squeeze the taro or jicama in a towel to remove as much moisture as possible.3 Step 3: Combine the pork, shrimp, noodles, mushroom, carrot, taro or jicama, shallots, garlic and scallions in a large bowl. Add the egg for the filling, fish sauce, sugar, pepper, sesame oil, salt and cornstarch. Mix thoroughly by hand.4 Step 4: Fry a small test spoonful of filling until cooked through, taste, and adjust the salt or fish sauce as needed. Refrigerate the filling for about 20 minutes to firm it up.5 Step 5: Place a wrapper with a corner facing you. Put about 2 tablespoons of filling in a thin log across the lower third, leaving a small border. Fold the bottom corner over the filling, fold in the side corners, and roll tightly upward. Seal the top corner with the beaten egg.6 Step 6: Keep the wrapped rolls covered with a damp towel or on a tray to prevent drying. Work in batches so the wrappers do not dry out before rolling.7 Step 7: Heat about 2 inches of neutral oil in a deep pot to 350°F (175°C). Fry the rolls in small batches without crowding, for 10 to 15 minutes, turning occasionally, until deep golden brown and crisp. Keep the oil between 325°F and 350°F (163°C to 175°C).8 Step 8: Drain the rolls on a wire rack or paper towels. Let them cool for a few minutes before serving, and cut one open to check that the filling is cooked through.9 Step 9: Serve warm with lettuce leaves, mint, Thai basil and perilla. Wrap each roll in lettuce with herbs and dip it in nước chấm.getsaucepan.com/r/53c64c96-7114-5535-89d7-269c23d8e642
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