Cha Gio

Step 1 -Cover the wood ear mushrooms and vermicelli noodles with hot water in separate small bowls.

Step 2 -Leave to sit until the mushrooms expand and the noodles become white, about 5-10 minutes each.

Step 3 -Drain the mushrooms and the noodles and chop both.

Step 4 -Mix the ground pork, chopped mushrooms, chopped noodles, shallots, carrots, salt, pepper, and sugar together.

Step 5 -Divide the pork mixture into 12 equal portions.

Step 6 -Place one spring roll wrapper on a clean surface.

Step 7 -Fold the corner of the wrapper that’s closest to you towards the middle. Be sure to have the bowl of water near.

Step 8 -Place one portion of the filling on top of the folded edge.

Step 9 -Fold both sides to just cover the ends of the log.

Step 10 -Fold the front, folded edge over the filling. Make sure the sides stay folded to avoid the filling dropping out. Keep rolling until only a triangle is left.

Step 11 -Dip the tip of your finger in the water and moisten the edges of the triangle.

Step 12 -Roll so the edges stick to the paper.

Step 13 -Repeat this process with the other wrappers and filling portions.

Step 14 -Over medium-high heat, warm the oil in a skillet.

Step 15 -Add the rolls and cook until golden, about 2-3 minutes on each side.

Step 16 -Remove the rolls from the skillet and drain them on a paper towel.

Step 17 -Repeat as needed until all the rolls are cooked.

Step 18 -Top with additional oil.

Step 19 -Serve!