This is the recipe I commandeered from the ex about 20 years ago.
3 lbs ground pork
3 cups finely chopped bok choy(or cabbage)
1 cup finely chopped green onion
1 cup grated carrot
2 bundles vermicelli
2 pks (@4 oz) dried black fungus
3 tbsp minced garlic
4 tbsp black pepper
4 tbsp sambal oelek(chili paste)
1 large pack spring roll wrappers
3 tsp ginger
First step is to soak the dried mushroom and vermicelli in hot water:
Then you finely chop the bok choy, green onion, carrot, garlic and ginger.
Place them in a large bowl.
Drain and cut the vermicelli into 1-2" strips
Drain and add the black mushroom, ground pork, pepper and sambal oelek:
If you haven't washed those nasty-meep mitts of yours yet, do it and then use them to mix this.
Okay, this is the complicated part:
Take a spring roll wrap and lay it on a dinner plate, splash warm water on it, swirl for a second or two, then tip the water out.
It'll still look dry, but within a minute it'll turn soft and rubbery.
Within a minute after that, it'll get really sticky.
Roll it up as soon as it's soft, but before it gets to the sticky phase.
Needless to say, this takes practice.
Wrap like so:
Set them down on wax paper to keep them from sticking to things:
You might wanna half this recipe, BTW. I make enough to freeze and store for a few days' worth of noshing.
Cook at 375*F for 10-15 minutes.
Serve with dip sauce