Spring Rolls

Name: Spring Rolls
Total time: PT0D0H0M
Yield: makes About 40
Ingredients: 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

Serves
makes About 40

(Nem Ran)

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.

Step 3

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/)**.

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/)**.