1 bundle mung bean noodles 4-5 dried mushrooms 1 medium taro (or jicama) 2 reg (or 1 big) carrot 1 shallot 1 T ging/gar paste 8 lg shrimp, minced to paste 1 lb ground pork 1 egg Sauce: S/p 1 T sugar, fish, soy, oyster 1/2 T sambal Wrappers enough for 30 (buy 2 packs)

Makes 30 Soak noodles and mushrooms in hot water 5 min Cut noodles 1 inch Wash mush, mince Mince shallot Grate taro, carrot Dry everything above Add pork, shrimp, beaten egg, sauce Form into rectangle and cut into little rectangles, smaller than what you want the ending egg roll to be Pre-peel wrappers, cover damp paper towel Roll tight, use water to seal Fry 3 min ea side Put upright in bowl with paper towels heat up in air fryer when ready or freeze Serve with nước chấm or Robs honey/sambal dip