15 Rice Paper Wraps (Banh Trang)
1lb Ground Chicken
¼ Cup Woodear Mushrooms
1 (10oz.) Bundle Bean Thread
4 Garlic Cloves (Minced)
1 TBSP Oyster Sauce
1 tsp Golden Mountain Seasoning Sauce
¼ tsp Black Pepper
¼ tsp White Pepper Salt
1 tsp Sugar
½ tsp Chicken Powder
In separate bowls soak the woodear mushrooms and bean thread bundles in room temp water for 10 minutes. Keep the noodles in straight rows as this will make cutting easier for you.
While the noodles and mushrooms are soaking, prepare the meat filling. In a large bowl, combine the ground chicken, oyster sauce, seasoning sauce, white pepper salt, black pepper, sugar, chicken powder, and garlic.
Check on your noodles and squeeze out any excess water (air dry if too wet). Cut soaked noodles into ¾ inch pieces. Add to the meat mixture.
Drain the mushrooms and remove all liquid before adding it to the meat filling. Mix well.
Add warm water to a large pie pan, place rice paper in water for 10 seconds. Lay rice paper on a clean damp towel. This will help absorb some of the moisture preventing the rice paper from getting too wet. Wait 30 seconds allowing the rice paper to soften.
Wrap your rice rolls. Place the meat filling across the bottom. Fold in the sides and tuck tightly rolling upwards. Make sure the rolls don't have any air pockets.
Place rolls on a tray to dry. Make sure that the rolls are not touching and rest for 15 minutes.
In a large pot, heat about 4 inches of cooking oil until the temperature reaches 325 degrees. In batches fry the rice rolls for 5 minutes or until golden brown. Avoid overcrowding the pot to prevent the rolls from sticking to each other.
Place crispy rice rolls on a lined paper towel plate to remove excess oil.
Plate and serve with lettuce, fresh herbs, and dipping sauce.
