Crispy Pork Spring Rolls

Ingredients

• 1 ounce vermicelli 
• 2.5 cups carrots grated ( 3 medium)
• 2 tablespoons sesame oil dark
• 1 tablespoon fish sauce 
• 1 inch ginger fresh grated peeled
• 2  garlic clove chopped
• 1 pound ground pork lean
• 0.5 teaspoon kosher salt 
• 1 stalk lemon grass fresh peeled coarsely chopped
• 5 cups vegetable oil; peanut oil preferred 
• 2 medium shallots peeled coarsely chopped
• 3.5 ounce mushroom caps 
• 26 square you will also need: parchment paper frozen thawed
• 1 teaspoon chili paste depending on your taste pref (such as Huy Fong chile paste)

Equipment

• food processor
• bowl
• paper towels
• kitchen thermometer
• slotted spoon
• dutch oven
• kitchen scissors
• deep fryer

Directions

1. Place peanut oil in a large Dutch oven or deep fryer. Clip a candy/frying thermometer to the side of pot; heat oil to 38
2. Place noodles in a bowl, and pour enough boiling water over to cover by 1 inch.
3. Let stand 20 minutes; drain well.
4. Cut noodles with scissors into 1-inch pieces. Set aside.
5. Combine shallots, garlic, and lemongrass in a food processor, and process until finely chopped.
6. Add mushrooms; pulse until finely chopped.
7. Add sesame oil and next 4 ingredients (through ginger); process until well combined.
8. Combine noodles, mushroom mixture, carrot, and pork in a large bowl, stirring until well blended.
9. Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down.
10. Place about 2 tablespoons pork mixture in the middle of pastry.
11. Brush top point of pastry with water. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and filling to form 26 rolls.
12. Working in batches, place 5 spring rolls in 385 oil; fry 7 minutes or until golden and crisp, turning as necessary. Make sure oil temperature does not drop below 37
13. Remove rolls with a slotted spoon; drain on a rack over paper towels. Return oil to 38
14. Repeat the procedure with remaining spring rolls and oil, making sure oil temperature does not drop below 37
15. Serve immediately.