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)

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 1 T sugar, fish, soy, oyster 1/2 T sambal

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