Soak cellophane noodles in boiling water until soft, about 10 minutes. Drain and cut into short pieces with scissors.
Mix all filling ingredients with your hands until well combined. The mixture should hold together like meatloaf filling.
Make dipping sauce by whisking together fish sauce, lime juice, sugar, water, chili, and garlic. Adjust balance to taste - it should hit sour, sweet, salty, and spicy all at once.
Set up assembly station: dissolve sugar in warm water in a large bowl. Beat eggs in another bowl. Line baking sheet with wax paper and dust with cornstarch.
Lay out damp kitchen towel on counter. Dip rice papers one at a time in sugar water for 30 seconds each side until pliable. Arrange on towel. (Work with 6 papers at a time - they'll continue softening on the towel)
Brush beaten egg along top edges of each softened paper. Place 1 heaping tablespoon filling near bottom edge.
Fold bottom over filling, fold in sides, then roll tightly. Place seam-side down on prepared baking sheet.
Heat 2 inches peanut oil to 350°F. Fry rolls in batches until golden and crispy, about 3-4 minutes per batch. (Don't overcrowd - oil temperature drops and rolls get greasy)
Serve immediately with lettuce leaves, herbs, and dipping sauce. Wrap each roll in lettuce with mint and cilantro before dipping.
Save this recipe to your collection
Sign up free
Comments