To make the
filling, put the chopped mushrooms and noodles in a large bowl. Add all
the remaining ingredients and mix thoroughly with your hands. To assemble
the rolls, fill a large bowl with 2 liters / 3.5 pints hot water and
dissolve the sugar in it. Work with one sheet of rice paper at a time,
keeping the remaining sheets covered with a barely damp cloth. Immerse the
rice paper in the hot water, then quickly remove and lay if flat on a damp
tea towel. Fold up the bottom third of the rice paper. Place 4 tbsp of
filling in the centre of the folded-over portion. Shape the filling into a
log about 15cm / 6 inches long. Fold in the right and left sides of the
rice paper over the mixture. Roll up the rice paper from bottom to top to
enclose the filling. Place the filled rolls, seam side down, in a single
layer on a baking sheet. (These can be prepared ahead, covered and
refrigerated).
Preheat the
oven to 120C / 250F. Gas Mark 1/2. If possible, use two large frying pans
to fry the rolls. Pour about 5cm / 2 inches of oil into each pan and heat
to 165C / 330F (well below smoking point). add some rolls to each pan (do
not crowd or they will stick together) and fry 10-12 minutes, turning
often, until crisp and browned. Drain on paper towels. Keep warm in the
oven while you fry the remaining rolls. To serve, cut each roll in half
with a serrated knife. Wrap in a lettuce leaf, along with some coriander
and mint, and dip into the
Chili Dipping Sauce.
Makes 25-30 rolls
Serve as an appetizer, or as buffet food
for a special occasion.