Crunchy Vietnamese Spring Rolls (GF)

1/2, cup cellophane noodles
6 dried Chinese mushrooms
1 pound ground lean pork
1/4 cup finely chopped yellow onion
2 small carrots, finely grated
2 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 tablespoon Thai Kitchen premium fish sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 (81/2 inch) round rice paper wrappers
2 cups vegetable oil, for frying
Thai Kitchen sweet chili sauce, for dipping

1. In separate medium bowls, soak the noodles and mushrooms in hot water for 30 minutes. Drain the noodles and mushrooms thoroughly. Cut the noodles into 1-inch lengths and finely chop the mushrooms. In a bowl, combine the noodles with the pork, onions, carrots, garlic, eggs, fish sauce, salt, and pepper.
2. Spread a damp clean towel on a counter. Fill a pan with
hot water. (Keep a bowl of hot water next to the pan and
towel, as you will need to occasionally refill the pan with
water.) Arrange all the ingredients within reach.
3. In the pan of hot water, dip one sheet of rice paper to
wet it completely. Set the wet paper on the damp towel;
the rice paper should become soft and pliable immediately.
Fold up the bottom third of the rice paper. Put 1 generous
teaspoon of filling in the center of the folded-up portion and
press it into a compact rectangle. Fold one side of the rice
paper over the mixture, then the other side. Roll from bottom
to top to completely enclose the filling. Continue until all the
filling is used.
4. In a large wok or skillet, heat the oil to 375°F. Fry the
rolls a few at a time, turning occasionally, until crisp, 6 to 8
minutes. Drain on paper towels and serve with the sweet
chili sauce, for dipping.

Number of Servings: 12

Recipe submitted by SparkPeople user LINDALEFEBVRE.