Bun Cha Gio (Vermicelli with Egg Rolls)

Ingredients

• ¾ lb ground pork
• ½ lb shrimp
• 2 oz glass noodles
• ¼ oz wood ear mushrooms
• 1 cup carrot
• ½ cup onion
• 4 tbsp fish sauce
• 3 tbsp sugar
• ½ tsp black pepper
• 16 egg roll wrappers
• 4 cup vegetable oil
• 14 oz vermicelli noodles
• 1 head lettuce
• 1 cucumber
• ½ bunch mint (optional)
• ½ bunch cilantro (optional)
• 1 cup bean sprouts (optional)
• 2 lime
• 2 clove garlic
• 1 chili (e.g., bird's eye) (optional)
• 2 tbsp rice vinegar (optional)

Steps

1. Soak glass noodles and wood ear mushrooms in hot water for 15 minutes, then drain, chop finely, and set aside.
2. In a large bowl, combine ground pork, minced shrimp, chopped carrots, chopped onion, soaked glass noodles, wood ear mushrooms, 2 tablespoons fish sauce, 1 tablespoon sugar, and black pepper. Mix well.
3. Lay out egg roll wrappers. Place about 2 tablespoons of filling near one corner, fold the corner over the filling, fold in the sides, and then roll tightly to form an egg roll. Seal the edge with a little water.
4. Heat vegetable oil in a deep pot or wok to 350°F (175°C). Fry egg rolls in batches for 5-7 minutes, or until golden brown and cooked through. Drain on a wire rack.
5. Prepare the nuoc cham dipping sauce: In a bowl, combine remaining 2 tablespoons fish sauce, 2 tablespoons sugar, juice from 2 limes, minced garlic, and thinly sliced chili (if using). Add 1/4 cup water and optional rice vinegar, stir until sugar dissolves.
6. Cook vermicelli noodles according to package directions, typically by boiling for 3-5 minutes until tender. Drain and rinse with cold water to prevent sticking.
7. Assemble bowls: Place a bed of lettuce, cucumber, mint, cilantro, and bean sprouts (if using) in each bowl. Top with vermicelli noodles, then arrange 2-3 cut egg rolls on top. Serve with nuoc cham dipping sauce on the side.