Vietnamese Spring Rolls (Cha Gio)

• 6 dried Chinese mushrooms
• 1/2 cup cellephane noodles
• 1 lb. lean ground pork
• 2 cloves garlic, finely chopped
• 1/4 cup onion, finely chopped
• 2 sm. carrots, finely grated
• 2 eggs, lightly beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup nuoc cham (fish sauce)
• 3 tbsp. lemon juice
• 1 tbsp. sugar
• 1 clove garlic, finely chopped
• 2 tsp. fresh ginger root, finely chopped
• 1/2 tsp. ground coriander
• 3 tbsp. water
• 1 pkg. rice noodle rounds (about 36 sheets)
• 2 cups peanut oil
• corn oil

1. Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
2. MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate.
3. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
4. MAKE THE FILLING: Drain mushrooms and noodles thoroughly.
5. Chop mushrooms finely and cut noodles into 1 inch lengths.
6. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
7. Brush rice paper rounds generously with water to soften.
8. Cut in quarters with scissors.
9. Place 1 teaspoon filling on curved end of each quarter.
10. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary.
11. Repeat until all the filling has been used.
12. Heat oil in wok or large fry pan to 375 F. Fry rolls a few at a time until crisp, about 6 to 8 minutes.
13. Drain on paper towel and serve with sauce for dipping.
14. The cooked rolls may be frozen.
15. Re-heat frozen rolls in a 400 F. oven for 20 minutes before serving.
16. Welcome to Our World

mushrooms, cellephane noodles, lean ground pork, garlic, onion, carrots, eggs, salt, pepper, nuoc cham, lemon juice, sugar, clove garlic, fresh ginger root, ground coriander, water, rice noodle, peanut oil, corn oil

Taken from www.foodgeeks.com/recipes/20341 (may not work)