Spring Rolls (Chả Giò) with Nưởc Chẩm from Mango and Peppercorns: A Memoir of Food, an Unlikely Fami

Ingredients

• ½ tsp Accent Flavor Enhancer (optional)
• 1 Tbsp fish sauce
• 1 lb [455 g] ground pork
• 26 dried circular spring roll wrappers, 8½ in [21.5 cm] in diameter
• ½ small sweet onion, finely chopped
• Vegetable oil, for frying
• 1 tsp kosher salt
• About 3 cups [720 ml] Nưởc Chẩm, for serving
• 1 cucumber, thinly sliced
• 2 tomatoes, thinly sliced
• About 15 mint sprigs
• Leaves from about 2 heads red leaf lettuce
• ½ tsp black pepper
• 1½ oz [45 g] dried wood ear mushrooms (also known as Chinese black fungus; about 1¼ cups), soaked in water for 12 to 24 hours at room temperature, drained, and finely chopped in a food processor
• 1¾ oz [50 g] dried bean thread noodles, soaked in hot tap water for 7 minutes, drained, and chopped into 1 in [2.5 cm] lengths