Vietnamese Egg Rolls

1 lb. ground pork
1 c. shredded cabbage
1/2 c. shredded carrot
1/2 pack rice vermicelli-soaked in warm water for 10 minutes
1/2 c. black fungus-rehydrated or fresh if available
2 T. good oyster sauce (Lee Kum Kee Premium, in the tall slender bottle)
2 t. ground pepper
2 t. salt
1 pack Simex Lumpia wrappers
Water and a pastry brush for sealing the wrappers
Canola or peanut oil for frying
Butter lettuce (serving suggestion)

Julienne black fungus, and cut rice noodles into 3-inch pieces then mix with carrots, cabbage, oyster sauce, salt, and pepper—let stand for 1 hour. After resting, squeeze as much moisture out of the vegetable mix as possible. Mix with the pork, and sauté a little portion to check your seasoning. If satisfactory, start rolling. The directions for rolling are on the back of the lumpia package. Fry at 300 degrees for approximately 5 minutes or until the sizzling has subsided—make sure your rolls are cooked through. Serve with butter lettuce leaves (for wrapping the rolls) and nuoc cham for dipping. These freeze wonderfully for later use.

Makes about 24.

Nuoc Cham
1/4 c. lime juice
1/4 c. fish sauce (I use Three Crabs Brand)
1/4 c. sugar
1/2 c. warm water
1/2 Serrano chili, seeded and sliced
1/4 clove of minced garlic

Mix all together and stir until the sugar dissolves.

From Foodie File Blog by Philip Dowart

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