Name: Extra Crispy Vietnamese Spring Rolls (Chả Giò)
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 200 g Ground pork; 200 g Raw shrimp, smashed and chopped; 1 Potato, medium, chopped into little cubes; 1 Carrots, medium, chopped into little cubes; 1 White or yellow onion, medium, chopped; 1 cup Bean thread noodle, soaked in hot water for 15 minutes, then roughly cut; 1 cup Wood ear mushrooms, soaked in hot water for 20-30 minutes and chopped; 1 Egg; 1.5 tbsp Fish sauce; 1 tsp Garlic powder; 1.5 tsp Chicken bouillon; 1.5 tsp Salt; 2 tbsp Cracked black pepper; 1.5 tsp Sugar; 18-20 Rice paper wraps; 1 can Beer, used for wetting the rice wraps; Vegetable oil, for frying; Dipping fish sauce, pre-made; Pickled carrots and daikon; Lettuce; Mint leaves

Method

8 steps. Tap one to mark it done.

Cook the chopped onion in a skillet using medium heat until it becomes see-through. Put it aside.
Cook the chopped carrots with the potato cubes in a skillet for 7 minutes to evaporate any extra liquid, then set them aside to cool down a bit.
In a spacious bowl, mix together the ground pork, chopped shrimp, cooked onion, cooked carrots and potatoes, prepared bean thread noodles, chopped wood ear mushrooms, egg, fish sauce, garlic powder, chicken bouillon, salt, cracked black pepper, and sugar. Stir the mixture well until it is thoroughly combined.
Pour the beer from the can into a wide, shallow bowl. Briefly plunge a rice paper wrapper into the liquid to soften it a bit, then lay it flat on a clean surface.
Spoon some of the pork mixture onto the rice paper wrapper and roll up snugly, tucking the edges in to seal the filling inside. Do this again to form 18 to 20 rolls.
Warm up the vegetable oil in a medium-sized pot until it reaches 335°F (170°C). The oil should fill just over half the depth of the pot.
Cook the rolls in several batches for around 10 minutes each, turning them over once or twice, until they become a rich golden brown and very crunchy.
Serve while still hot, wrapped inside fresh lettuce and mint leaves, alongside the pickled carrots, daikon, and dipping fish sauce.