Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)

1 . Stage

Gather all ingredients. Dotdash Meredith Food Studios

2 . Stage

Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.

3 . Stage

Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well. Dotdash Meredith Food Studios

4 . Stage

Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.

5 . Stage

Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Dotdash Meredith Food Studios

6 . Stage

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

7 . Stage

Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels. Dotdash Meredith Food Studios