Chả Giò (Vietnamese Fried Spring Rolls)

Method

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1. 1Soak the glass noodles and dried mushrooms in separate bowls of warm water for 15 minutes. Drain, snip the noodles into 3-4 cm lengths and finely chop the mushrooms.
2. 2In a large bowl, mix the chicken, shrimp, noodles, mushrooms, carrot, onion, garlic, egg, fish sauce, sugar and pepper. Squeeze the grated carrot first so the filling isn't watery; it should be sticky but hold its shape.
3. 3Dip one rice paper sheet in warm water for 2-3 seconds and lay it on a clean work surface; it will turn pliable within 30 seconds. Place a heaped tablespoon of filling near the bottom edge in a finger-thick log.
4. 4Fold the bottom edge over the filling, fold in both sides and roll up tightly, pressing out any air. Set the rolls on a tray so they don't touch each other.
5. 5Heat the oil in a deep pot to 160-170 °C (small bubbles should form around a wooden spoon handle). Fry 5-6 rolls at a time, turning occasionally, for 8-10 minutes until golden and crisp.
6. 6Drain on a rack or paper towels. For extra crunch, raise the oil to 180 °C once all are done and fry them again for 1-2 minutes.
7. 7For the dipping sauce, dissolve the sugar in the warm water, then add the fish sauce, lime juice, crushed garlic and chopped chili. Wrap the rolls in lettuce with herbs and dip as you eat.