Prep Time: 15 minutes

Ingredients:

2 ounces bean thread noodles
100g dried Chinese black mushrooms or dried Shiitake mushrooms
1 carrot
1 Onion
200g mung bean sprouts
1/3 pound shelled shrimp, deveined and finely chopped
1/3 pound lean ground pork
1 large egg
Salt and pepper, to taste
4 cups oil for deep-frying, or as needed
Rice paper wrappers (round shaped)
Fish Sauce

Preparation:

• Soak the bean thread noodles in warm water to soften. Drain thoroughly.
  
• Reconstitute the dried mushrooms by soaking them in warm water until softened and slice it.
  
• Peel and shred the carrot.
  
• Peel and Shred the onion.
  
• Rinse and drain the mung bean sprouts.
  
• Combine all the filling ingredients and season with salt and pepper.
  
• Heat the oil for deep-frying in a wok to between 350 to 375 degrees. Make sure there is enough oil to completely submerge the rolls.
  
• Soften the rice paper wrappers by submerging them very briefly in warm water and Immediately remove the wrapper from the water.
  
• Let it dry, then add the filling ingredients. Fold the left and right sides of the wrapper over the filling, and then roll it up
• Deep-fry the rolls until they are golden brown. Drain the rolls on a tempura rack or on paper towels.