The Perfect Pork Egg Rolls - Andrew Zimmern

Ingredients

• 4 tablespoons toasted rice powder (you can make this with sticky rice, or buy it at an Asian market)
• 1 cup cooked cellophane or rice stick noodles, cut in 3-inch lengths
• 1 pound ground pork
• 3 tablespoons shallots, minced
• 2 tablespoons hot chili sesame oil
• 4 tablespoons lemon grass, minced
• 1 fresh chile, minced
• 3 tablespoons soy sauce
• 4 tablespoons carrot, minced
• 3 tablespoons garlic cloves, minced
• 3 tablespoons ginger, minced
• 2 tablespoons sugar
• 4 tablespoons fish sauce
• 1/2 cup shiitake mushrooms, thinly sliced
• 1 tablespoon cornstarch
• 3 tablespoons cilantro, minced
• 2 eggs
• 24 egg roll wrappers
• Peanut oil, for frying
• Mint sprigs and lettuce leaves, for serving
• 1/4 cup soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons fresh ginger, minced
• 3 tablespoons scallions, minced
• 1 tablespoon sesame oil