BHA & BHT Free Vietnamese-Style Fried Spring Rolls with Ground Pork
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Learn more →Ingredients
4 servings
For the filling
- 1 oz dried glass noodles (bean thread noodles)
- ½ oz dried wood ear mushrooms
- 1 lb ground pork
- 1 cup shredded carrots
- 3 scallions, thinly sliced (green parts only)
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp ground black pepper
- 1 egg, lightly beaten
For wrapping
- 12 round rice paper wrappers (8.5-inch)
For frying
- 3–4 cups neutral oil (such as vegetable or canola oil), for frying
For the dipping sauce
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp sugar
- ¼ cup warm water
- 1 clove garlic, minced
- 1 red thai chili, thinly sliced (optional)
For serving
- butter lettuce leaves, for serving (optional)
- fresh mint and cilantro sprigs, for serving (optional)
Instructions
- 1
Place the glass noodles and dried wood ear mushrooms in separate bowls and cover each with warm water. Soak for 15 minutes, until the noodles are pliable and the mushrooms are fully softened. Drain both well, then use scissors to cut the noodles into 1-inch lengths. Trim any tough stems from the mushrooms and finely chop them.
- 2
In a large mixing bowl, combine the ground pork, soaked and cut glass noodles, chopped wood ear mushrooms, shredded carrots, scallion greens, minced garlic, fish sauce, sugar, black pepper, and beaten egg. Mix with your hands or a fork until everything is evenly incorporated.
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