Vietnamese Egg Rolls (Cha Gio) Recipe

In large bowl, combine shrimp, pork, bean sprouts, carrots and shallots; set aside.
Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one-inch pieces and add to meat mixture. Toss until combined.

Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. With very sharp knife, cut into quarters(or halves, if larger rolls are desired). Place one tablespoon filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 cup filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. The egg will hold the rolls together. In wok or 10-inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and Nuoc Cham. Makes about 50 small or 30 large egg rolls.

Dipping Sauce (Nuoc cham)
If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well minced. Pour into serving dish and sprinkle with carrot and scallion. Makes about 3/4 cup