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After trying to figure out the measurements from my mom's egg roll recipe (do Asian moms even measure?), I've finally come up with a delicious Vietnamese egg roll recipe that I know even the pickiest eaters will enjoy. Paired with a really easy, really fast, sweet and spicy Vietnamese dipping sauce (I know fish sauce can be scary, but trust me on this).

RECIPE:
(makes 20-25 egg rolls)

EGG ROLLS
20-25 spring roll wrappers
1 pound ground pork
3-4 small/medium carrots, grated
1 onion, diced
1/4 cup dehydrated wood ear mushrooms (fungus)
2 bundles bean thread noodles (about 3 ounces, dried)
1 Tbsp chicken bouillon powder
1 tsp salt
2 tsp sugar
1 tsp black pepper
1 egg (plus an extra beaten egg for sealing the wrapper)

DIPPING SAUCE
1/2 cup hot water
2-3 Tbsp sugar
2-3 Tbsp fish sauce
1/2 - 1 lime
1 Thai chili, sliced
2-3 garlic cloves, minced



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