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1
Place the pork in a medium bowl, add all the other filling ingredients, and mix very well.
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2
You will have about 2 cups of filling.
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3
Set aside.
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4
(You can prepare the filling ahead and store in a well-sealed container in the refrigerator for up to 12 hours.)
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5
Set out two large plates or a flat tray.
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6
Wet a tea towel well, then wring out and place on your work surface.
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7
Fill a wide bowl or basin with 2 inches of warm water.
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8
(Or, fill with 1 inch beer and add 1 inch hot water, to make a warm mixture; see Notes.)
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9
If using small round papers or wedges, immerse a paper in the warm soaking liquid until well softened, then lay on the damp tea towel (place the wedge with the point facing away from you).
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10
Place a generous teaspoon of the filling onto the paper in a 2-inch-long line near and parallel to the round edge nearest you.
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11
Roll that edge over the filling, then fold over the sides of the rice paper and roll up tightly.
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12
Place the finished roll on the plate or tray, seam side down, and cover with a damp cloth.
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13
Repeat for the remaining rolls.
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14
If using large papers, wet 1 paper thoroughly until softened, then place on the damp tea towel.
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15
Place a scant 2 tablespoons filling in a line about 5 inches long across the wrapper, well below the midline, leaving a I-inch border at either end of the line.
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16
Fold the edge nearest you over the filling, fold over the sides of the rice paper, and roll up tightly.
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17
Place on the plate or tray, cover with a damp cloth, and repeat with the remaining papers and filling.
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18
(The rolls can be assembled up to 3 hours ahead and stored, well-sealed, in the refrigerator.)
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19
When ready to fry, set out several racks or large plates lined with paper towels, and have extra paper towels ready.
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20
Also set out a slotted spoon.
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21
Place two stable woks or large heavy skillets over medium-high heat.
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22
(You can use only one, of course; it will just take longer.)
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23
Add peanut oil to a depth of about 1 inch in each wok at its deepest point or 3/4 inch in the skillets, and heat until hot.
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24
(Use slightly more oil if frying longer or larger rolls.)
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25
Test the temperature by dropping a piece of moistened rice paper into the oil.
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26
It should sink and then immediately rise back up slowly, without darkening.
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27
If it darkens and rises up quickly, the oil is too hot; lower the temperature slightly if necessary.
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28
We find a setting somewhere between medium and medium-high to be ideal.
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29
Add the rolls one at a time to the pans, being careful not to splash yourself with hot oil, without crowding; make sure the rolls arent touching.
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30
(You will probably have to make two batches at least, even if using two large skillets or woks.)
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31
After you add the rolls to the oil, they will hiss vigorously as they release moisture into the hot oil, then theyll bubble and the rice paper will change texture.
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32
Use a spatula to turn the rolls so they cook evenly, but be gentle with them so you dont tear the skins.
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33
Cook for 7 to 10 minutes, until golden all over, then use the slotted spoon to transfer to a paper towellined rack or plate.
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34
Repeat with the remaining rolls.
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35
Arrange the cooked noodles, if using, and the salad plate on one or more platters, so guests can serve themselves as they wish.
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36
Or, arrange an individual plate of noodles and salad ingredients for each guest.
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37
Put the table sauce in individual condiment bowls so each person has a personal dipping sauce.
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38
Serve the rolls on one or more plates; if serving long rolls, cut in half or into thirds.
