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

Name: 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

app.ckbk.com

Frying the spring rolls twice results in the crispiest wrapper and also allows you to make the rolls in advance and fry them in batches, as Tung did at Hy Vong. For the bean thread noodles, she rec...

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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