Cha Gio (Fried Spring Rolls)

Filling and wrappers

• 50 g Rice vermicelli
• 20 g Wood ear mushrooms, dried
• 200 g Prawns, raw, peeled
• 1 medium Carrot
• 2 Shallot
• 2 cloves Garlic
• 300 g Minced pork
• 1 Egg
• 1 tbsp Fish sauce
• 16 pieces Rice paper wraps

Nước chấm

• 2 tbsp Caster sugar
• 3 tbsp Rice vinegar
• 1 Lime
• 2 tbsp Fish sauce
• 6 tbsp Water

For frying

• 900 ml Vegetable oil

1. Soak the rice vermicelli in warm water for 10 minutes until pliable, then drain well. Soak the wood ear mushrooms in hot water for 10 minutes until softened, then drain and squeeze out excess water.
2. Roughly chop the softened vermicelli into short lengths. Finely chop the mushrooms, prawns, carrot, shallots and garlic.
3. In a mixing bowl, combine the minced pork, prawns, vermicelli, mushrooms, carrot, shallots and garlic. Add the egg and 1 tbsp fish sauce, then mix until the filling is cohesive and slightly sticky.
4. Fill a shallow dish with warm water and briefly dip 1 rice paper wrap until just flexible. Place it on a board, add a small log of filling, then roll tightly, folding in the sides as you go. Repeat with the remaining wraps and filling.
5. Make the nước chấm by stirring the caster sugar with the water until dissolved. Add the rice vinegar, juice from the lime, and the remaining 2 tbsp fish sauce; taste and adjust with a little more lime or water if needed.
6. Heat the vegetable oil in a large pot to 170°C (340°F). Fry the rolls in batches for 6 to 8 minutes, turning occasionally, until deep golden and the filling is cooked through. Drain briefly, then serve hot with the nước chấm.

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