Nem Ran Hanoi (Vietnamese Fried Spring Rolls)

• 60 g Glass noodle
• 20 g Wood ear mushrooms, dried
• 200 g Prawns, raw
• 2 Shallot, medium
• 2 cloves Garlic
• 1 medium Carrot
• 300 g Minced pork
• 3 tbsp Fish sauce
• 1 tsp Black pepper
• 16 pieces Rice paper wraps
• 750 ml Vegetable oil
• 1 head Iceberg lettuce

1. Soak the glass noodles in hot water for 8 minutes until pliable, then drain well. Soak the wood ear mushrooms in hot water for 10 minutes until fully rehydrated, then drain and squeeze out excess water. Cut the noodles into shorter lengths and finely slice the mushrooms.
2. Peel the prawns if needed, then chop them into small pieces. Finely chop the shallots and garlic, and grate the carrot. Put everything into a mixing bowl with the minced pork.
3. Add 1 tbsp fish sauce and the black pepper to the bowl, then mix until the filling looks evenly combined and slightly tacky. Cover and set aside while you prepare the wrapping area. Keep the remaining fish sauce for serving.
4. Fill a wide bowl with warm water and briefly dip one rice paper wrap until just flexible. Lay it flat and place a small log of filling near the bottom edge, then roll up tightly, folding in the sides as you go. Repeat with the remaining wraps and filling, keeping the finished rolls covered with a barely damp cloth so they do not dry out.
5. Heat the vegetable oil in a wok or large frying pan to 170°C (340°F). Fry the rolls in batches for 6 to 8 minutes, turning, until deep golden and crisp and the pork is cooked through. Lift out with tongs and drain briefly before serving.
6. Separate the iceberg lettuce into leaves and arrange on a platter. Serve the hot rolls with the lettuce for wrapping and the remaining fish sauce for dipping. Eat straight away while the rolls are at their crispest.

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