Prep 1 hr
Cook 20 mins
- 1 1⁄2 ounces dried bean thread noodles
- 2 dried wood ear mushrooms
- 3⁄4 lb ground pork or 3⁄4 lb ground chicken
- 1⁄4 cup chicken broth
- 2 walnut-sized shallots, minced
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1⁄2 teaspoon black pepper
- 12 spring roll wrappers, cut in half on the diagonal (not egg roll wrappers)
- 2 tablespoons flour (mixed with 1/4 cup water)
- vegetable oil (for deep frying)
- 1 head red leaf lettuce, leaves separated
- dipping sauce
- In separate bowls, soak the bean thread noodles and wood ears in warm water to cover until softened, about 10 minutes; drain.
- Cut the noodles into 2-inch lengths; cut the wood ears into narrow strips.
- In a big bowl, combine all the filling ingredients and mix well.
- To make each roll, place a triangular wrapper on a work surface with the long edge facing you.
- Spread ¼ cup of the filling in a band across the wrapper, positioning it 2 inches above the bottom and leaving a 2-inch border on either side.
- Fold the bottom edge of the wrapper over the filling, and then fold in the right and left corners.
- Roll over once to enclose the filling; brush sides and tip of the triangle with the flour-water paste; fold over the seal.
- Cover with a damp kitchen towel to prevent them from drying out.
- Heat vegetable oil to 350° on a deep-frying thermomenter.
- Working in batches, add the rolls and deep-fry, turning rolls, until they are golden brown and the filling is cooked, 4-5 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm rolls with the lettuce and your favorite dipping sauce.
- To eat, place a roll on a lettuce leaf, wrap the lettuce around the roll, dip it in the sauce, and eat out of hand.