Prepare or purchase:
Spring Roll Wrappers -or- Won Ton Wrappers -or- Lumpia Wrappers -or- Rice Noodle Sheets
Put in bowl and cover in hot water:
225 ml bean thread noodles
If using dried black fungus, soak in hot water also:
125 ml black fungus or other Chinese mushroom
Peel and put in food processor:
10 raw shrimp
Process shrimp into a paste and add:
250 g ground pork
Grind together until they are a very fine paste of meat.
Grate:
½ jicama (or 250 g water chestnuts) peeled
125 g peeled Taro Root
1 carrot, peeled
Rinse vegetables under water and squeeze very hard until all liquid is drained out. Drain bean thread noodles and chop into pieces about 2 cm long. Chop black fungus into thin strips and make them about 2 cm long as well. Combine all ingredients in a large bowl and add:
6 cloves garlic, minced
60 ml fish sauce
30 ml sugar
Blend well, then take a small piece and wrap in plastic and microwave for about 15 seconds. Taste mixture to see if flavor is correct. Add more fish sauce if necessary for saltiness, sugar for depth. It should not taste sweet.
Put in a small bowl and beat lightly:
1 egg
Separate your wrappers and put on plate with corner facing you. Spread about 15 ml mixture on lower 1/8 of wrapper. Roll mixture about 1/3 up, and then fold in the ends. Continue rolling until ¾ complete. Use raw egg to moisten top edges of your “envelope” and finish rolling. Roll until all meat mixture is used up.
Heat 3 cm vegetable oil to 190 and fry the rolls until they are golden brown and crisp, a few at a time. Drain on paper towel. Uncooked rolls can be packaged up and frozen. When you are frying previously-frozen rolls, watch out for ice crystals, as they will cause spattering.