Mom’s Cha Gio (Fried Imperial Egg Rolls)

Préparation

These classic Vietnamese egg rolls are filled with savory pork, mushrooms and noodles. Served with a sweet and tangy fish sauce for dipping along with fresh lettuce and herbs, this dish offers the perfect balance of flavors and textures.

1. Make the egg rolls. In a HexClad 2QT/2 L Hybrid Saucepan, bring 4 cups/1 L water to a simmer. In a medium heat-proof bowl, add the black fungus, pour the hot water over and let stand for 10 minutes to rehydrate. Drain well, finely chop and transfer to a large bowl. 
2. Meanwhile, wet bean thread noodles under running water until pliable. Drain in a colander until noodles are just moist but not wet, the drier the better to absorb other ingredients. Cut the noodles into roughly 1-inch pieces and add to the bowl with the black fungus. Add the pork, onion, carrot, egg yolk, garlic, fish sauce, 2 teaspoons salt, sugar and ¼ tsp pepper. Mix well with your hands. 
3. Place 1 wrapper on the work surface in a diamond shape (keep the remaining wrappers covered with a towel). Scoop ¼ cup of the filling across the bottom third of the wrapper and form into a 4-inch-long cylinder. Brush the 4 edges of the wrapper with the reserved egg white. Fold the bottom point over the filling, then fold in the left and right sides. Continue to roll up into a tight cylinder like a burrito. Transfer to a baking sheet, cover with a towel and continue to assemble remaining egg rolls.
4. Heat 2 quarts/2 liters (about 3 inches/8 centimeters deep) of oil in a HexClad 5 QT/4.7 L Hybrid Dutch Oven to 350°F/180°C. Working in batches, fry the egg rolls until browned, crisp and cooked through, about 4 minutes per batch. Let the oil return to temperature between batches. Drain on a paper-towel-lined baking sheet or plate. 
5. Meanwhile, make the nuoc cham. In a medium bowl, whisk the sugar into the hot water until the sugar is dissolved. Stir in the lime juice, fish sauce, garlic and chile. Sauce can be made and refrigerated in an airtight container up to 1 week in advance.
6. Serve egg rolls warm with nuoc cham, lettuce and herbs on the side.