Classic Vietnamese Spring Rolls

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 ounce cellophane noodles, soaked in warm water for 20 minutes, drained, and cut into 1 inch lengths with scissors (just over ½ cup)
1½ cups Vietnamese Must Have Table Sauce (nuoc cham)
2 cloves garlic, minced
2 ounces peeled and deveined medium shrimp, briefly rinsed and finely chopped (about ½ cup)
2 tablespoons Vietnamese fish sauce
2 to 3 shallots, minced
40 small round rice papers (about 5 inches across) or wedge shaped papers, or substitute ten 8 inch round rice papers
Peanut oil for deep frying
Vietnamese Herb and Salad Plate, with plenty of lettuce leaves
¼ teaspoon freshly ground black pepper
½ cup finely chopped jicama or carrot (optional)
½ pound ground pork
½ pound thin dried rice noodles, soaked in warm water for 20 minutes, drained, cooked in boiling water for about 2 minutes, and then drained, rinsed with cold water, and drained again (optional)

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