Homestyle Vietnamese Spring Rolls with Fruit Vinegar Dip

Steps

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1. 1
   Trim the tips and roots off the mung bean sprouts to make neater 'silver sprouts'.
   ▶ ≈0:15
2. 2
   Cut off the carrot's tapered end for stability, slice thin, stack, and cut into fine shreds.
   ▶ ≈0:41
3. 3
   Shred the wood ear mushroom the same way and set aside with the carrot.
   ▶ ≈0:58
4. 4
   Cut the cilantro stems finely, leaving the leafy parts in larger pieces.
   ▶ ≈1:13
5. 5
   Beat the two eggs together and set aside.
   ▶ ≈1:30
6. 6
   Bring a pot of water to a boil and blanch the shredded carrot until cooked (you can stir-fry instead for extra aroma if preferred).
   ▶ ≈1:46
7. 7
   Once boiling, blanch the trimmed bean sprouts until just cooked, then drain.
   ▶ ≈2:50
8. 8
   While still warm, toss the blanched vegetables with salt and black pepper to season.
   ▶ ≈3:03
9. 9
   Heat the pan, wipe on a thin layer of oil with a paper towel, pour in the egg, cook over low heat into a thin sheet, flip, then remove once set.
   ▶ ≈3:20
10. 10
    Once the egg sheet has cooled enough not to stick, fold it in half twice and slice into thin strips.
    ▶ ≈4:04
11. 11
    Dip the rice paper briefly in a bowl of water until softened and slightly tacky, then remove — don't over-soak or leave it exposed too long or it will become brittle.
    ▶ ≈4:28
12. 12
    Lay the softened rice paper flat and arrange the vegetables, cilantro, and egg strips on top.
    ▶ ≈5:00
13. 13
    Fold in both sides of the rice paper, use your fingers to tuck and tighten the filling, then slowly roll it up tightly into a spring roll.
    ▶ ≈5:17
14. 14
    Repeat wrapping the rolls, taking only a few sheets of rice paper at a time to keep them evenly soft. Arrange the finished rolls on a plate, drizzle with fruit vinegar as the dipping sauce, and serve.
    ▶ ≈6:29