Cha Gio (Vietnamese Pork Spring Rolls)

Step 1

Cook vermicelli in boiling salted water until tender, ~3 minutes. Drain, rinse with cold water, and chop coarsely.

Step 2

Whisk together fish sauce, lime juice, and sugar with 3 tbsp water until sugar dissolves. Set dipping sauce aside.

Step 3

Heat oil in a heavy-bottomed pot or wok to 350°F (use a thermometer). Oil should shimmer and wisps of smoke will appear.

Step 4

Brown ground pork in a skillet over medium-high, breaking apart with a spoon, until no pink remains, ~5 minutes.

Step 5

Mix cooked pork with cooled vermicelli, carrots, and cabbage. Season with 1 tsp salt and 1/4 tsp pepper.

Step 6

Place a rice paper sheet on a damp towel. Spoon 2 tbsp filling across the lower third of the sheet.

Step 7

Fold the bottom edge over the filling, then tuck in both sides and roll tightly away from you until sealed.

Step 8

Repeat with remaining rice papers and filling until all 16 rolls are assembled.

Step 9

Carefully slide 4 rolls into the oil. Fry without moving until golden brown on all sides, ~5 minutes total.

Step 10

Remove with a slotted spoon and drain on paper towels. Repeat with remaining rolls.

Step 11

Serve hot with the fish sauce dipping sauce. Rolls will stay crispy for 10 minutes.