Vietnamese Jerky Spring Rolls with Nunc Cham Sauce

Stuffing

• 1/2 lb (1 8 oz. package HOJ®) fine chopped teriyaki or sweet & spicy beef jerky
• 1/2 lb shrimp, peeled and ground
• 1/2 lb chicken, ground
• 1/4 lb carrot grated
• 1 oz. Chinese black fungus
• 1 oz. vermicelli noodles
• 1/2 small red onion, small diced
• 2 cloves fresh garlic, finely chopped
• 1 egg
• Pepper and Kosher salt TT

For rolling

• 1 pkg spring roll rice paper
• 1 cup beer mixed with 1 cup water

Separately soak the fungus and vermicelli in warm water until soft. Drain well and chop. Mix with the remaining ingredients.

Dip rice paper in beer/water, lay flat on a moist table after tapping slightly to dislodge excess liquid, when paper is soft enough to roll, place about 2 Tablespoons of mixture into the middle of the paper, tuck ends and roll into a cylinder.

Deep fry in peanut oil or 50/50 grapeseed oil/peanut oil mix if you are using a wok for deep frying.

Nunc Cham Sauce

• 1 1/4 cups water
• 1/2 cup fresh lime juice
• 1/2 cup sugar
• 3/4 cup fish sauce
• 2 fresh jalepenos, de-seeded and finely chopped
• 3 cloves garlic fine minced
• Pepper and Kosher salt TT

Makes approximately 2 dozen spring rolls, depending on wrapper size