Recipe for crispy spring rolls " cha gio "

- 12-14 sheets of rice paper.
- 1/2 littre of vegetable oil (for deep frying)
- 1 tsp of corn starch
- 2 pcs of dried tree ears (wood fungus), soaked until soft and

  chopped.
- 3 pcs of Chinese mushroom caps, soaked until soft and chopped.
- 170g minced pork
- 2 stalks spring onion (chopped).
 
Method:

  Put all ingredients except rice paper sheets in a large mixing bowl and blend well.
 Adding a tablespoon of corn starch will give the mixture smooth texture, but this is optional.
 To adjust seasoning, boil a small nugget of mixture and taste. Adjust seasoning if necessary.
  In a bowl of tepid water gently lower each sheet of rice paper (banh trang) or spring roll skin until soft and shake off excess water.

 Very carefully, lay sheets on a clean chopping board.

  Place a heaped tablespoon of mixture on sheet of rice paper, roll over once, and fold insides.
 Roll over once more and tuck in firmly, patting the ends down.
 Finish making rolls as oil heats in the wok.
 Gently lower each roll in the oil to deep fry - A few at a time until light brown and crisp.

To serve:

 serve with fresh lettuce and mint leaves with dipping sauce (nuoc mam)