Crispy Fried Spring Rolls

Soak 2 oz glass noodles (bean thread noodles) in hot water for 10 minutes until softened. Drain and cut into 2-inch lengths with scissors. Soak 1/3 cup dried wood ear mushrooms (or shiitake) in hot water for 10 minutes, drain, and finely chop.

In a large bowl, combine 1 lb ground pork, 2 oz glass noodles (bean thread noodles), 2 cups finely shredded green cabbage, 1 large julienned carrot, 1/3 cup dried wood ear mushrooms (or shiitake), and 4 thinly sliced green onions. Add 2 tbsp fish sauce, 2 tbsp oyster sauce, 1/2 tsp freshly ground black pepper, and 2 tsp sesame oil. Mix thoroughly.

Place one spring roll wrappers (6-7 inch, wheat-based) on a clean surface in a diamond orientation. Put 2 tablespoons of filling near the bottom corner. Fold up the bottom corner to cover the filling, then fold in the sides, and roll tightly forward. Seal the top corner with 1 beaten large egg. Repeat with remaining filling and 24 spring roll wrappers (6-7 inch, wheat-based).

In a wok or deep heavy pot, heat 3 cups neutral oil (vegetable or canola) to 325°F (165°C). Fry spring rolls in batches of 4-5, turning occasionally, for 5-6 minutes until light golden. Remove and drain on a wire rack.

Increase oil temperature to 375°F (190°C). Return spring rolls in batches and fry for 1-2 minutes more until deeply golden and very crisp. Drain on a wire rack, not paper towels, to keep them crisp.

Serve hot with 1/2 cup sweet chili sauce for dipping.