Bean thread noodles, mushrooms, and ground meat is wrapped in rice paper rolls deep-fried and served with the umami-packed dipping sauce. A great appetizer for sure
2-3TbspRadish and carrot picklesoptional-recipe below
Radish and carrot pickles (Ca Rot):
1cupjulienned daikon/radish
1cupjulienned carrot
3Tbspsugar
¼cupvinegar
1Tbspsalt
Instructions
Things to prepare one day ahead (prepare the filling, make nuoc mam cham and ca rot):
Place all the ingredients for filling in a large mixing bowl and use you clean hands to mix everything until they stick together. Cover and let it refrigerate for at least one hour or you can leave it overnight too if you are preparing one day ahead
Preparing Nuoc Mam Cham:
Place the water, vinegar and sugar in a small sauce pan, bring to a boil and then simmer until the sugar dissolves. Add in the rest of the ingredients. Let it cool and then store in a jar container in the refrigerator. It will keep for about a week
Preparing Ca Rot:
Use 1 Tbsp of salt and sprinkle over the carrot and radish. Rub the salt in and let it stand for about 15 minutes. Use your clean hands and squeeze the extra liquid out from the radish and carrot (you'll be surprised by how much the salt extracted the water out). Rinse with cold water and drain off. Place the vegetables in a glass jar or container. Add in sugar and vinegar. Stir to mix everything and store in refrigerator and let it marinate overnight
Wrapping the spring rolls:
When ready to wrap, get a shallow dish and fill up with luke warm water. Prepare a damp cloth on your working surface. Dip the rice paper into the water until it is soft, about 20 to 30 seconds. Place on the damp towel. Scoop about 1 to 2 tbsp if the filling into the middle if the wrapper and kinda spread it horizontally into about 4 inches in length. Fold both sides of the wrapper then roll it up starting from the side near you all the way to the top and push out air as much as you can as you roll. Place this on a lightly oiled plate and cover with damp cloth while you work with the rest of the filling and cover. Only prepare as many as you will eat. Once they are wrapped, they don't refrigerate well as the wrapper tends to dry out and break apart.
Preheat oil in a deep fryer on high heat and lower the heat a bit and fry the spring rolls in batches until golden brown. Place on absorbent paper towel to drain extra oil. Serve immediately with the dipping sauce