Imperial Rolls

To prepare the noodles: Cook the noodles in a large pot of boiling water until tender but still firm to the bite, about 7 minutes. Drain and rinse the noodles under cold running water to remove the excess starch and cool the noodles completely. Drain well and chop the noodles into 2 inch pieces.

To prepare the filling: Soak the mushrooms in hot water until rehydrated, about 15 minutes. Squeeze the excess liquid. Cut off the tough end, then roll up the mushroom and slice it into very thin strips.

Combine the noodles, mushrooms, carrot, shallot, and garlic in large bowl and set aside.

Combine the pork and shrimp in a food processor and pulse about 4 times or just until the shrimp are coarsely chopped. Stir the pork and shrimp mixture, fish sauce, and white pepper into the noodle mixture.

To assemble the rolls: Lay 1 egg roll wrapper flat on the work surface with one corner pointed toward you. Place about 3 to 4 tablespoons of the filling in the lower half of the wrapper. Roll the wrapper over twice to make a tight log, and then bring in the sides to make a package. Brush some egg over the remaining edges of the wrapper, then continue to roll up the wrapper completely. Repeat with the remaining wrappers and filling.

Preheat the oil in a large wok to 360ºF. Working in batches, fry the egg rolls until light golden and cooked through, about 4 minutes. Transfer the egg rolls to a rack to drain the excess oil.

For the greens plate: Arrange all the vegetables and herbs on a platter or large plate.

To serve: Transfer the egg rolls to a platter and serve with the greens plate and nuoc cham or sweet chili sauce. Finally, wrap the egg rolls in the lettuce leaves, tucking in your choice of herbs, and dip the roll into the nuoc cham.