Imperial Rolls | RICARDO

Ingredients

• ½ oz (14 g) dried sliced shiitake mushrooms
• 1 cup (250 ml) boiling water
• 1 lb (450 g) ground pork
• 2 tbsp (30 ml) peanut oil
• 2 cups (170 g) green cabbage, finely sliced
• 2 carrots, grated
• 3 tbsp (45 ml) fish sauce (nuoc mam)
• 1 tbsp (15 ml) mirin
• 2 garlic cloves, chopped
• 1 tsp Chinese five-spice
• 1 cup (250 ml) cooked rice vermicelli (see note)
• 24 6-inch (15 cm) square frozen spring roll sheets, thawed
• 2 eggs, lightly beaten
• Vegetable oil, for frying
• 1/2 cup (125 ml) mirin
• 1/4 cup (60 ml) rice vinegar
• 2 tbsp (30 ml) fish sauce (nuoc mam)
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) fresh mint, finely chopped
• 1/2 tsp (2.5 ml) sambal oelek