Vietnamese Fried Spring Rolls (Nem Rán)

Soak the rice vermicelli in warm water for 5-10 minutes until softened. Separately, hydrate the wood ear mushrooms in boiling water for about 5 minutes, then drain them well.

Finely chop the rice vermicelli and wood ear mushrooms. Cut the carrot into very thin strips (julienne), chop the onion, coriander, and chili pepper.

In a large bowl, thoroughly mix the minced meat with the vermicelli, mushrooms, mung bean sprouts, onion, coriander, and carrot. Add the egg to bind the mixture. Season with 40 ml of fish sauce, soy sauce, white sugar, and black pepper. Mix until homogeneous.