Ingredients Jump to Instructions ↓

  1. 2 oz. vermicelli bean threads

  2. (cellophane noodles)

  3. 1/4 cup dried cloud ear mushrooms

  4. 1 lb. ground pork

  5. 1 medium yellow onion, peeled and minced

  6. 1 small kohlrabi, trimmed, peeled and finely grated 1 egg, lightly beaten

  7. Salt and freshly ground black pepper

  8. 40 triangular rice-paper wrappers

  9. (rounded edge about 9")

  10. Vegetable oil

  11. 1 head leaf lettuce, washed and separated

  12. 2 cucumbers, thinly sliced

  13. Fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Place cellophane noodles in a medium bowl, cover with hot water and set aside until soft, about 20 minutes, then drain and coarsely chop. Meanwhile, place mushrooms in a separate bowl and cover with hot water. Set aside for about 10 minutes, then drain, squeeze dry, and mince. Combine noodles, mushrooms, pork, onions, and kohlrabi in a bowl. Mix well, stir in egg, and season with salt and pepper.

  2. To assemble, fill a bowl with hot water, then soak 1–2 wrappers until just pliable, 15–30 seconds. Place softened wrappers on a dish towel, rounded edge towards you. Place 1 tbsp. filling 1" from edge, then fold edge over filling, fold sides in, and roll tightly. Repeat process, soaking and filling remaining wrappers; change water as necessary.

  3. Heat oil in a wok over medium-high heat until almost smoking. Fry rolls a few at a time, turning to crisp evenly, 3–5 minutes. Drain. Arrange rolls, lettuce, cucumbers, and mint on a large plate. To eat, wrap each roll, with desired garnishes, in a lettuce leaf, then dip into Nu'ó'c Châ´M (Dipping Sauce) .


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