Preparation time: 1.5 to 2 hours
Cooking time: 2 to 3 hours
Makes about 25 spring rolls

These crispy, delicious treats make a great start to any meal.

Ingredients
3.5 oz. (one-half package) cellophane or rice noodles
1 egg
1 lb. ground pork
3 carrots, peeled and shredded
1 small onion, chopped
1.5 tsp. fish sauce
1/2 tsp. pepper
1/4 cup chopped scallions
1 1-lb. package lumpia, thawed (about 25 wrappers)
1/2 c. vegetable oil

Directions
Soak noodles in hot water according to package directions. When soft, drain and cut into 2-inch lengths with a sharp knife or scissors.

In a large bowl, beat egg well. Add noodles, pork, carrots, onion, fish sauce, pepper, and scallions. Mix well.

Place one wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out. Wrap spring rolls*

In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls into oil and fry slowly about 10 minutes, or until golden brown. Turn and fry other side 10 minutes.

Keep fried rolls warm in a 200ºF oven as you fry remaining rolls.

Serve hot with individual bowls of nuoc cham for dipping. Cut each spring roll into 4 pieces, or wrap spring roll plus a few sprigs of fresh mint and coriander in a lettuce leaf, dip, and eat.

*How to wrap Spring rolls?
Have 1 beaten egg and a pastry brush ready.

Place about 1.5 tbsp. of filling mixture just below center of skin.

Fold bottom edge over filling.

Fold the two side edges over the filling so that they overlap.

Brush top edge corner with beaten egg. Roll up skin toward top edge and press edge to seal. Repeat with remaining wrappers.