Vietnamese Homestyle Two-Meat Spring Rolls

Steps

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1. 1
   Soak the black fungus and rice vermicelli in warm water for less than 30 minutes until tender.
   ≈0:15
2. 2
   Finely chop the carrot, ginger, garlic, and onion.
   ≈0:22
3. 3
   Chop the rehydrated black fungus and mix with the chopped vegetables. Add fresh cilantro as desired.
   ≈0:29
4. 4
   Add the ground pork and beef to the vegetable mixture.
   ≈0:37
5. 5
   Cut the rehydrated rice vermicelli into shorter pieces using scissors and stir into the meat mixture.
   ≈0:43
6. 6
   Add the soy sauce, sesame oil, and egg to the mixture. Stir well to combine all ingredients evenly, then season with salt and pepper.
   ≈0:49
7. 7
   Place a clean damp cloth on your work surface. Dip each rice paper sheet in water to soften, then lay it on the damp cloth.
   ≈1:01
8. 8
   Place a portion of filling in the center of the rice paper and fold the top half of the sheet down over the filling.
   ≈1:09
9. 9
   Fold the sides of the rice paper inward, then tightly roll forward to seal the spring roll and prevent the filling from escaping.
   ≈1:17
10. 10
    Deep-fry in oil until golden and crispy.