Vietnamese Egg Roll

Instructions

1. Put 5 g of dried wood ear and 15 g of glass noodles in separate bowls, cover with hot water and soak for 15 minutes until soft and swollen. Drain both well, squeeze the noodles dry, then chop the wood ear into fine shreds and cut the noodles into 2 cm lengths.
2. In a bowl, combine 70 g of minced pork with the chopped wood ear and noodles, 1 finely chopped shallot, 20 g of finely diced carrot, the white part of 1 spring onion, 1 tsp of fish sauce, 0.25 tsp of sugar and 0.25 tsp of ground black pepper. Mix in one direction with your fingers until sticky, then leave to marinate for 10 minutes.
3. Beat 3 eggs with the remaining 0.5 tsp of fish sauce and the sliced spring onion greens until completely smooth, then pass through a sieve so the omelette sheets set evenly.