Crispy fried Vietnamese spring rolls filled with pork

Soak the glass noodles in warm water for 10 minutes until softened, then drain and chop into 2-inch pieces. Soak the dried wood ear mushrooms in warm water for 15 minutes, then rinse, finely chop, and set aside.

Peel and finely mince the shallots and garlic.

In a large bowl, combine the ground pork, chopped glass noodles, chopped wood ear mushrooms, minced shallots, minced garlic, egg, fish sauce, black pepper, and sugar. Mix thoroughly until all ingredients are well combined.

Prepare a shallow dish of warm water. Dip one rice paper wrapper briefly into the water until pliable. Lay it flat on a clean surface. Place about 1-2 tablespoons of the filling near one edge of the wrapper, fold in the sides, and then roll tightly from the bottom up to form a spring roll. Repeat with the remaining wrappers and filling.

Heat the vegetable oil in a deep pot or wok to 160°C (320°F). Fry the spring rolls in batches for 5-7 minutes until lightly golden and cooked through. Remove and drain on a wire rack or paper towels. Do not overcrowd the pot.

Increase the oil temperature to 180°C (350°F). Return the lightly fried spring rolls to the hot oil and fry for another 2-3 minutes until deep golden brown and extra crispy. This double-fry method ensures maximum crispiness.

Remove the crispy spring rolls from the oil, drain well, and serve immediately with fresh lettuce, herbs, and Nước Chấm dipping sauce.