Noodle Salad Roll (Kuay Tiao Lui Suan)

Steps

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1. 1
   Heat vegetable oil in a pan and stir-fry ground pork over medium heat until about 80-90% cooked.
   ▶ ≈0:22
2. 2
   Add light soy sauce, sugar, pork seasoning powder, and oyster sauce to season the meat.
   ▶ ≈0:57
3. 3
   Stir in diced carrot and chopped rehydrated shiitake mushrooms, mixing well.
   ▶ ≈1:25
4. 4
   Taste and adjust seasonings as desired, then turn off heat and let cool completely.
   ▶ ≈1:58
5. 5
   Make the dipping sauce by blending Thai bird's eye chilies, garlic, cilantro, and water until finely chopped.
   ▶ ≈2:53
6. 6
   Transfer the blended mixture to a bowl, add fresh lime juice, sugar, and salt, then stir until sugar and salt are completely dissolved.
   ▶ ≈3:27
7. 7
   Taste the sauce and adjust the balance of sour, salty, and sweet according to your preference.
   ▶ ≈4:08
8. 8
   Cover the sauce and refrigerate until ready to serve.
   ▶ ≈4:35
9. 9
   Prepare the rice paper sheets, rinse and dry the fresh lettuce and Thai basil.
   ▶ ≈4:48
10. 10
    Lay out a rice paper sheet, place lettuce and Thai basil on it, then add about 2 tablespoons of the cooled pork filling.
    ▶ ≈5:08
11. 11
    Fold the rice paper in half, fold in the sides, then roll tightly into a cylinder shape.
    ▶ ≈5:40
12. 12
    Repeat steps 10-11 until all noodle rolls are prepared.
    ▶ ≈6:24
13. 13
    Arrange the finished noodle rolls on a plate and serve with the chilled spicy lime dipping sauce.
    ▶ ≈6:48