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1
prepare the rolls In a large skillet, heat 1 tablespoon of vegetable oil.
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2
Add the shallot and cook over moderate heat until softened, about 2 minutes.
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3
Add the cabbage and cook, stirring a few times, until just wilted, about 3 minutes.
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4
Add 1/2 tablespoon each of the fish sauce and sugar and cook, stirring, for 1 minute.
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5
Transfer the cabbage to a large bowl.
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6
prepare the rolls Add 1/2 tablespoon of oil to the skillet.
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7
Add the pork and cook over moderately high heat, breaking up the meat with a wooden spoon, until no trace of pink remains, about 3 minutes.
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8
Season with salt.
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9
Using a slotted spoon, add the pork to the cabbage.
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10
Add the shrimp to the skillet and stir-fry for 1 minute.
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11
Add the remaining 2 1/2 tablespoons of fish sauce and 1 tablespoon of sugar and cook, stirring to dissolve the sugar.
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12
Scrape the shrimp into the bowl of cabbage.
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13
prepare the rolls Set a steamer basket in a medium saucepan with 1/2 inch of water and bring to a boil.
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14
Add the potato matchsticks, cover and steam until just tender, about 2 minutes.
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15
Let cool, then add to the bowl.
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16
Mix well.
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17
Stir in the egg and ground pepper and mix again.
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18
prepare the rolls Fill a shallow bowl with water.
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19
Working with 2 rice papers at a time and using your palm, rub the rice papers on both sides with water.
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20
Let the papers stand for about 1 minute, until softened; do not over-moisten or the papers may tear.
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21
Place a rounded tablespoon of the filling on the lower third of each rice paper and bring the bottom up and over the filling.
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22
Press tightly to enclose the filling and roll up, folding in the sides as you go.
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23
The rolls should seal themselves; if not, moisten with a little water.
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24
Place the rolls on a platter seam side down and repeat with the remaining rice papers and filling.
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25
prepare the sauce Combine all of the ingredients in a bowl and mix well.
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26
prepare the sauce Preheat the oven to 375.
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27
In a medium saucepan, heat 1 1/2 inches of vegetable oil to 320 over moderately high heat.
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28
Fry 4 to 5 rolls at a time, stirring occasionally to keep them from sticking together, until theyre crisp but still white, about 6 minutes.
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29
Keep the oil between 320 and 350 during frying.
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30
Transfer the rolls to a rack set over a large baking sheet to drain.
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31
When all of the rolls have been fried, transfer them to a baking sheet.
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32
Warm them in the oven for 2 minutes.
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33
Serve the rolls right away with the dipping sauce.
