Like many northern Vietnamese dishes, these spring rolls are lighter than their southern counterparts.
Yield: makes About 40
- 2 oz. vermicelli bean threads (cellophane noodles)
- 1⁄4 cup dried cloud ear mushrooms
- 1 lb. ground pork
- 1 medium yellow onion, peeled and minced
- 1 small kohlrabi, trimmed, peeled and finely grated
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- 40 triangular rice-paper wrappers (rounded edge about 9″)
- Vegetable oil
- 1 head leaf lettuce, washed and separated
- 2 cucumbers, thinly sliced
- Fresh mint leaves
- Place cellophane noodles in a medium bowl, cover with hot water and set aside until soft, about 20 minutes, then drain and coarsely chop. Meanwhile, place mushrooms in a separate bowl and cover with hot water. Set aside for about 10 minutes, then drain, squeeze dry, and mince. Combine noodles, mushrooms, pork, onions, and kohlrabi in a bowl. Mix well, stir in egg, and season with salt and pepper.
- To assemble, fill a bowl with hot water, then soak 1-2 wrappers until just pliable, 15-30 seconds. Place softened wrappers on a dish towel, rounded edge towards you. Place 1 tbsp. filling 1″ from edge, then fold edge over filling, fold sides in, and roll tightly. Repeat process, soaking and filling remaining wrappers; change water as necessary.
- Heat oil in a wok over medium-high heat until almost smoking. Fry rolls a few at a time, turning to crisp evenly, 3-5 minutes. Drain. Arrange rolls, lettuce, cucumbers, and mint on a large plate. To eat, wrap each roll, with desired garnishes, in a lettuce leaf, then dip into **[Nu’o’c Cha´M (Dipping Sauce)](https://www.saveur.com/article/Recipes/Vietnamese-Dipping-Sauce-21391828)**.