Crispy Fried Spring Roll with Rice Paper Wrapper (Cha Gio)

GROUND PORK FILLING:--
500 g ground pork
14 g dried mushrooms
56 g dried bean thread vermicelli/cellophane noodles
1 spring onion, slice thinly
1 large shallot, peel & dice finely
1 tsp sugar
1 tsp SIDS SALT & PEPPER
2 tsp sesame oil
2 tbsp oyster sauce
1 tsp mushroom OXO
WRAPPER/OIL/DIPPING SAUCE:--
1 package netted rice paper wrapper
Rice bran oil, for frying
Nuoc Mam Cham or a store-bought sweet chilli sauce

Filling:-
In a medium bowl, rehydrate dried mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.
In a medium-size bowl, mix together ground pork, minced mushroom, minced vermicelli noodles, spring onion, shallot, sugar, SIDS SALT & PEPPER, sesame oil, oyster sauce, and mushroom OXO. Set aside.
Wrapping:-
Quickly submerge a netted rice paper in a shallow water bowl so that top and bottom are wet, then immediately transfer to a large plate or clean flat surface.
Add 2 tablespoons of filling towards the bottom end of the rice paper. Roll the rice paper up to cover the filling until you reach the middle then tuck in both sides. Continue to roll up to seal.
Frying:-
In a wok or tall frypan, heat oil to 165°C or when a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Oil can be warmer than needed, as you can always increase the temperature without ruining the spring roll. Oil too hot will produce a burnt crust and an uncooked interior. Not good.
Once you get the right temperature, fry in small batches for 4-5 minutes until spring rolls are golden brown. Transfer spring rolls onto a wire rack or a paper-towel-lined plate to absorb excess oil.
Serving:-
It's best to serve the fried spring rolls immediately after frying for the crispy crust. Serve with a traditional homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or you can use your favourite sweet chilli sauce.
Serve these spring rolls on their own, or my favourite, with a platter of fresh leafy lettuce for wrapping and pickled daikon and carrots. (Do Chua) You can also serve them as a component of a noodle dish. (Bun Thit Nuong)