Recipe

• 1.5 lb ground pork
• 3 oz cooked bean thread vermicelli noodles, coarsely chopped
• 1 large carrot, shredded & chopped
• 2 green onions, thinly sliced
• 5 large shiitake mushrooms, finely minced
• 1 egg, beaten
• 1 Tbsp fish sauce
• Spring roll wrappers
• kosher salt
• freshly ground black pepper
• canola oil, for frying
• Sweet chili sauce, for serving

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1. Combine pork, noodles, carrot, green onions, mushrooms, egg, and fish sauce in a large bowl; mix with your hands until evenly incorporated. Season with salt and pepper.
2. Working one at a time, scoop a heaping spoonful of the filling onto a wrapper near one corner. Starting from that corner, begin rolling the wrapper around the filling, making sure to keep the wrapper taut as you roll. Once you get half way, fold the two side corners in, and finish rolling. Wet the remaining corner with water to help it adhere to the spring roll.

3. Heat 1 inch of oil in a large skillet over medium heat. Cook spring rolls, turning once, until golden brown, about 4 minutes per side. Remove to a wire rack.
4. Serve spring rolls with sweet chili sauce, for dipping.

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