Vietnamese Spring Rolls

Makes about 30

2 ounces dried cellopone noodles (available at an asian market - sometimes called mung bean threads)

1 unce dried cloud ear mushrooms

1 pound ground pork (70% lean) (or 1/2 pound peeled shrimp, chopped, and 1/2 pound pork)

1 medium yellow onion, peeled and minced

1 large clove garlic, peeled and minced

1 carrot, peeled and grated

1 cup shredded cabbage

1 cup bean sprouts (or slivered snow peas)

1 large egg

Coarse sea salt

Freshly ground black pepper

Spring Roll Wrappers (normally found in the freezer section of the grocery store)

Vegetable oil for deep frying

Soak the cellophane noodles and cloud ear mushrooms in lukewarm water to cover until re-hydrated, about 15 minutes.  Drain and squeeze the noodles and cloud ears to get rid of the excess water.  Finely chop the noodles and cloud ears and put them in a mixing bowl.

Add the ground pork (and shrimp if using), onion, garlic, cabbage, sprouts, carrot, and egg and season with salt and pepper.  Mix the ingredients with your hands until evenly combined.

Place a clean kitchen towel on your work surface, then place each triangle of wrapper, corner facing you, on the towel.  Place about 2 tablespoons of filling 1 inch from the nearest edge.  Fold the wrapper once over the filling, then fold in the sides and continue rolling tightly to the end.  Moisten the end before sealing with a little beaten egg to seal.  Repeat this process with the remaining wrappers and filling.  The filled rolls may be stored on a platter covered with plastic wrap in the refrigerator until ready to fry.

Heat the oil to 360 degrees over medium high heat.  Test the heat of the oil with one roll; the oil should sizzle around the roll but not so vigorously as to destroy the spring roll.  Fry a few rolls at a time, turning them once immediately to prevent them from sticking together, then turning them occasionally until golden on all sides, about 3 to 5 minutes.  Drain on paper towels and serve hot.