Nem ran cha gio

Method

1. 1 Soak the vermicelli and wood ear mushrooms in warm water for 15 minutes until softened, then drain, cut into shorter pieces, and slice into thin strips.
2. 2 Mix the ground pork with vermicelli, wood ear mushrooms, shredded carrots, chopped onions and scallions, crack in an egg, and season with fish sauce and pepper.
3. 3 Let the filling rest for 10 minutes to absorb the flavor, then wipe the rice paper with a damp cloth to soften it before tightly rolling it into small individual rolls.
4. 4 Deep-fry the spring rolls over medium heat for about 8 minutes until the wrappers are slightly crispy, then remove and drain.
5. 5 Fry a second time over high heat for 3 minutes until the crust is golden and crispy, then remove and drain on paper towels.
6. 6 Serve hot with sweet and sour fish sauce and fresh vegetables.

With an appliance

• Air fryer 58 min

  Replace steps 4 and 5: spray oil all over the spring rolls, fry at 180 degrees for 10 minutes, then increase to 200 degrees for another 5 minutes, flip at the 8th minute; spray more oil after flipping to make the crust golden and crispy.