Vietnamese Fried Spring Rolls

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Nutrition per serving    (USDA % daily values)


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Ingredients for 50 servings

5 1/2 tablespoons sugar

3/4 cup warm water

1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)

2 tablespoons rice vinegar (not seasoned)

2 teaspoons fresh lime juice (optional)

2 garlic cloves, minced

2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise

7 1/2 oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles*)

2 oz dried wood ear mushrooms

1 medium shallot

2 garlic cloves

2 cups grated carrots (4 to 5 carrots)

1 lb ground pork shoulder

1/4 cup Asian fish sauce (preferably from Phu Quoc)

1/4 cup plus 1 teaspoon sugar

2 1/2 teaspoons black pepper

2 teaspoons salt

1 lb shrimp in shell, peeled and deveined

25 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed

1 large egg yolk, lightly beaten

About 6 cups vegetable oil

Special equipment: a deep-fat thermometer

Accompaniments: lettuce leaves and fresh mint and cilantro leaves

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