-
1
In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes.
-
2
Rinse tree ears and drain.
-
3
Remove and discard any hard centers.
-
4
Coarsely chop and set aside, drain the noodles and roughly chop into about 2-inch lengths; set aside.
-
5
Mix together the pork, garlic, shallots, fish sauce and pepper.
-
6
Add tree ears, noodles, carrots and bean sprouts; mix together with your hands.
-
7
Nuoc Cham Dipping Sauce:
-
8
Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, when ready to use, strain into a small bowl and add grated carrot.
-
9
To form spring rolls:
-
10
Combine warm water and sugar in a wide shallow pan (such as a cake pan).
-
11
Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel.
-
12
Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer.
-
13
Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long.
-
14
Place the log along the bottom third of the wrapper.
-
15
Roll the bottom edge over the log, then roll it over the filling once more.
-
16
Make sure the wrapper is taut around the filling.
-
17
Fold the outside wrapper edges inward to enclose the ends.
-
18
Roll up to seal.
-
19
If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant.
-
20
Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel.
-
21
Continue making the remaining rolls.
-
22
To deep fry rolls:
-
23
Pour 2 inch inches of oil into a wok or deep-fat fryer.
-
24
Heat to 325 degree F.
-
25
Add a few rolls at a time.
-
26
Do not crowd.
-
27
Fry for 10 seconds.
-
28
Immediately increase heat to high (375 degree F).
-
29
Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.
-
30
Remove rolls to paper towels to drain.
-
31
Serving suggestions:
-
32
Cut fried rolls crosswise into 1 1/2-inch pieces .
-
33
Dip into sauce and enjoy as an appetizer.
-
34
Or, wrap rolls lettuce leaves with sprigs of coriander and mint.
-
35
Dip into sauce and eat as a light lunch or part of a multi course meal.
-
36
NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic.
-
37
Don't keep them longer than 1 day.
-
38
Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months.
-
39
To reheat, thaw, place on a baking sheet and bake at 350F (180C) F for 10 minutes.
