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Fried Rice Paper Rolls (Vietnamese Egg Rolls)

1 lb ground pork
1 egg
2 carrots, finely shredded
1/4 lb button mushrooms, finely chopped
1 oz dried black fungus mushrooms, soaked in warm water for 1/2 hour, chopped
1 small bundle bean thread, soaked for 1/2 hour in warm water, drained
and chopped into 2 inch lengths
1 tsp garlic powder
1 small yellow onion, finely chopped
14 oz package rice paper wrappers

leaf lettuce

Combine all ingredients, except for the rice paper wrappers and
oil. In a shallow pan, pour one inch of warm water. Soak a few
rice paper wrappers at a time until they are soft and pliable.
Place a wrapper on a flat surface. Place two tablespoonsful of
filling near the bottom of the wrapper. Fold up bottom, then sides
to cover meat, and then roll up tightly all the way to the "top"
of the wrapper. Repeat with the rest of filling and wrappers.
Heat one inch of oil in a skillet on medium high heat. When oil
is hot, add "eggrolls", leaving an inch of space in between. Cook
till brown on one side, then turn over and cook other side.

When browned and filling is completely cooked, remove and drain on
paper towels. Serve each rice paper roll wrapped in a lettuce
leaf and dipped into dipping sauce. Makes about 25 rolls.

Nuoc Cham (Dipping Sauce)

1 cup fish sauce
1/2 cup white vinegar
2 T sugar
1 cup water
juice of 1 lemon
1 tsp crushed hot red pepper sauce
4 carrots, very finely shredded
1 clove garlic, finely minced
daikon radish, finely shredded (optional)

Combine all liquids and sugar in a large mouth jar. Stir till
dissolved. Add garlic, carrot and daikon. Will keep indefinitely
if refrigerated.


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