INGREDIENTS:
Filling:
1/4 white onion
1/2 carrot
1 ounce wood ear mushrooms
1 ounce bean thread noodles
1 small shallot
1 clove garlic
2 ounces shrimp
1/4 pound ground pork
1-1 1/2 tablespoons fish sauce
1 egg
Wrapper Shell:
1 (25-count) package spring/egg roll wrappers
1 egg
Method:
In a food processor, combine onion, carrot, mushroom and noodles; pulse until finely chopped. Transfer to cheesecloth and squeeze dry. Remove the excess water and transfer to a bowl. Add shallot, garlic, and shrimp to food processor; purée until smooth. Mix chopped vegetables, shrimp mixture, pork, fish sauce and egg; season with pepper. Cover and chill at least 1hour.
Place a sheet of the wrapper on a clean work surface with a corner pointing towards you in a diamond shape. Place about 2 tablespoons filling in the lower third section of the skin. Fold lower corner over filling, then fold in each side towards the center. Brush a little egg on the corner facing away from you and continue rolling upwards to seal.
In a heavy-bottomed pot, heat oil to 350 F. Fry until golden and crisp; drain on wire racks lined with paper towels.