- 50 g Dried mung bean vermicelli
- 2 tablespoons Black fungus
- 500 g Shrimps
- 20 sheets Rice paper wrappers
- 150 g Pork (minced)
- 4 Spring onions (scallions), chopped
- 45 g Bean sprouts, roughly chopped
- 1 teaspoon Sugar
- 1 Egg, beaten
- 2 tablespoons Oil for deep frying
- 20 Lettuce leaves
- 90 g Bean sprouts, extra, scraggly ends removed
- 20 g Fresh mint leaves
- Place the vermicelli and fungus in separate heatproof bowls. Cover with hot water and soak for 10 minutes, or until soft. Drain both, and chop the fungus roughly.
- Peel and devein the shrimps, finely chop the shrimp meat.
- Using a pastry brush, brush both sides of each rice paper wrapper liberally with water. Allow to stand for 2 minutes or until they become soft and pliable. Stack the wrappers on a plate. Sprinkle over a little extra water and cover the plate with plastic wrap to keep the wrappers moist until needed.
- Combine the vermicelli, fungus, shrimp meat, pork minced, spring onion, bean sprouts, sugar, and salt and pepper to taste in a bowl. Stir well.
- Place 1 tablespoon of the filling along the base of a wrapper. Fold in the sides, roll the wrapper up tightly and brush the seam with egg.
- Repeat with the remaining wrappers and filling.
- Press the rolls with paper towels to remove any excess water.
- Heat 4 to 5 cm oil in a pan until moderately hot.
- Add the spring rolls, in batches and cook for 2 to 3 minutes or until dark golden brown.
- Drain on paper towels.
- Place a spring roll in each lettuce leaf, top with 1 tablespoon bean sprouts and 2 mint leaves, and roll up to form a neat parcel.
Serve with Nuoc Cham dipping sauce.