How to make it
5 steps. Take it one step at a time.
Soak the dried wood ear mushrooms and glass noodles
Soak the dried wood ear mushrooms and glass noodles in warm water for about 15-20 minutes until softened. Drain well and finely chop both.
20 minShred the carrot and kohlrabi
Shred the carrot and kohlrabi (or jicama). Place them in a clean kitchen towel and squeeze out as much excess liquid as possible to ensure the rolls stay crispy.
Combine the ground pork, chopped mushrooms, glass noodles
In a large mixing bowl, combine the ground pork, chopped mushrooms, glass noodles, shredded vegetables, bean sprouts, eggs, minced shallots, garlic, fish sauce, and black pepper. Mix thoroughly by hand until well combined.
Briefly dip a piece of rice paper
Briefly dip a piece of rice paper in a bowl of warm water. Place it on a flat surface. Put about 2 tablespoons of filling on the lower third of the paper. Fold the bottom over the filling, then fold in the sides and roll tightly to the end.
Heat oil in a deep pan
Heat oil in a deep pan to 350°F (177°C). Carefully place the spring rolls in the oil, ensuring they don't touch each other initially to prevent sticking. Fry in batches for about 10-15 minutes until they are golden brown and crispy.
15 min
A little kitchen wisdom
To keep the rolls extra crispy, you can double-fry them. Squeezing all the moisture out of the shredded vegetables is the most important step to prevent the rolls from becoming soggy.
