Vietnamese Crispy Spring Rolls (Nem Ran Hay Cha Gio)

Gather all necessary components before commencing the recipe.

Soak rice noodles in cold water until they become pliable and tender, taking around 20 minutes. Drain excess water thoroughly; cut the noodles into 2-inch long segments.

Combine the cooked rice noodles with chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a spacious container. Add sugar, salt, and black pepper; thoroughly mix the ingredients together.

Soak a single rice paper wrapper in a shallow dish of warm water for a brief period, approximately 15 seconds. Lay the softened wrapper on a cloth spread out flatly on a stable surface.

Place 1 tablespoon of the filling mixture at the center of the softened rice paper. Fold the bottom edge over the filling, covering it completely. Fold in the opposing edges and roll up the wrapper tightly to form a compact shape. Repeat this process with each remaining rice paper wrapper, soaking and filling them individually.

Heat oil in a wok or large skillet over medium heat.

Working in batches of 3 or 4, fry the spring rolls in hot oil until they become crispy and golden brown on both sides, taking around 5 minutes. Remove the fried spring rolls from the oil and drain them on paper towels.