Soak the vermicelli in boiled water
slightly cooled until soft and drain thoroughly. Cut with kitchen
scissors to make shorter strands.
Soak the Chinese mushrooms and black wood
ear fungus in boiled water that has cooled slightly. When soft, drain
thoroughly, gently squeezing out any excess water. Cut finely. If using
button mushrooms, wash, drain and chop finely.
Soak the dried shrimps or shrimp in boiled
water that has cooled slightly until soft and then drain thoroughly.
Mince finely. If using fresh shrimps, wash, drain and mince.
Place the vermicelli, garlic, carrot,
onion, black wood ear fungus, mushrooms, dried shrimps or shrimps,
minced pork, Nuoc Mam sauce, black pepper and egg in a large mixing
With your hands, mix all the ingredients
thoroughly until the mixture is stiff enough to be shaped.
Place some boiled water that has cooled
slightly in a large bowl. Spread a clean tea towel on the surface you
are going to roll on.
Take one piece of the Banh Trang rice
paper, and dip it into the water. Place it on the tea towel.
Put some mixture roughly in the center but
closer to the edge nearest to you.
Form the mixture into a sausage shape.
Fold the bottom edge up and over the mixture, tucking it under the
mixture securely. Fold the left and right sides over and then continue
rolling away from you. If one piece of round rice paper tears then use
two, one on top of the other.
When all the rolls are ready, heat the oil
until hot in a large frying pan.
Shallow fry, turning frequently, until the
mixture is cooked, taking care not to burn the rice paper. If you wish
to deep fry, put less filling in the rolls to ensure it is thoroughly
cooked before the outside burns. Drain on kitchen paper.
Place the rolls in the centre of a lettuce
leaf, with some mint and coriander. Roll up and dip into the dipping
sauce while still hot.