Spring Rolls

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.

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.

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) .