Fried | Saveur

Fried Cucumbers with Sour Cream Dip

SAVEUR Editors — Mon, 18 Mar 2019 22:42:16 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.

Yield: 8–12

Time: 30 minutes

Ingredients

For the dip:

1 cup sour cream
2 Tbsp. milk
2 Tbsp. grated yellow onion
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
Kosher salt and freshly ground black pepper

For the cucumbers:

Vegetable oil
2 cups cornmeal
1½ cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. celery salt
1½ tsp. kosher salt, plus more
1½ tsp. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. sweet paprika
1 tsp. cayenne pepper
1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

Instructions

Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.

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Fried Corn on the Cob

SAVEUR Editors — Mon, 18 Mar 2019 22:39:08 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Yes, you can deep-fry corn! A quick turn in hot oil yields kernels that are crisp and juicy at the same time. Other than a sprinkle of salt at the end, the ears need no embellishment. We found that super sweet corn—with its high sugar content—fries up best.

Featured in the July/August 2002 issue.

Yield: 4–6

Time: 15 minutes

Vegetable oil
8 ears fresh corn, shucked
Kosher salt

Instructions

Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches (do not overcrowd the pot), add the corn and fry until most of the kernels are deep golden, 3–4 minutes per batch.
Transfer the corn to a paper towel-lined plate to drain. Season to taste with salt and serve.

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Vada Pav (Indian Potato Fritter Sandwich)

Floyd Cardoz — Mon, 18 Mar 2019 22:47:34 +0000

Matt Taylor-Gross. Matt Taylor-Gross

These starchy sliders are a popular beachside snack in Mumbai. In this vada pav recipe adapted from one served at the late chef Floyd Cardoz’s now-shuttered New York City restaurant, Paowalla, fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and hot chutneys, and a garlicky chile-coconut condiment.

Flavorful chutneys are an essential component of Indian cuisine, far from a mere condiment. Cardoz was particularly masterful in how he used homemade chutneys to amplify the flavor of any dish. Three distinct chutneys complement our take on his crispy vada pav—a fresh mint-cilantro version; a crunchy “dry chutney” of toasted garlic, peanuts, and coconut; and a sweet and tangy tamarind chutney laced with cumin and red chile powder.

Yield: 12

Time: 2 hours

8 medium yellow potatoes (4 lb.)
½ cup chopped cilantro
2 Tbsp. mustard oil
2 tsp. cumin seeds
2 tsp. mustard seeds
1½ tsp. ground turmeric, divided
1 tsp. ground coriander
Pinch asafoetida (hing)
12 curry leaves
4–6 green bird’s eye chiles, thinly sliced
1 small onion, finely chopped (1 cup)
Kosher salt
3 cups chickpea flour
1 tsp. baking soda
Vegetable oil, for frying
12 small, soft white rolls, homemade or store-bought
Mint chutney, tamarind chutney, and dry garlic chutney, for serving

Instructions

To a large pot, add the potatoes and enough cold water to cover. Bring to a boil, and cook until tender, 35–40 minutes. Drain, set aside to cool slightly, then use a kitchen towel to remove and discard the skins. Pass the potatoes through a ricer into a medium bowl (alternatively, place the potatoes in a medium bowl and mash gently with a fork), then gently fold in the cilantro.
To a large skillet over high heat, add the mustard oil. When it’s smoking, add the cumin and mustard seeds, and cook until they begin to pop. Stir in 1 teaspoon of the turmeric, the coriander, and the asafoetida, and cook a few seconds more, then add the curry leaves and cook until they blister and turn bright and glossy, 5–10 seconds. Add the chiles and onion, then turn the heat to medium and continue cooking, stirring occasionally, until the onions are translucent but not yet browned, 5–7 minutes more. Transfer to the bowl with the potatoes, season to taste with salt, and stir gently to combine, then set aside until cool enough to handle.
Shape the cooled potato mixture into 12 even patties, about 4 ounces each or ½ cup of mixture per patty. Place on a plate and transfer, uncovered, to the freezer to firm slightly.
Prepare the batter: In a medium bowl, whisk together the chickpea flour, baking soda, and the remaining ½ teaspoon of turmeric. Season to taste with salt, then whisk in 1½ cups of cool water to make a smooth, thick but pourable batter. Set aside to rest for 15 minutes.
Fry the patties: Into a large heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Remove the potato patties from the freezer and dredge them in the batter to coat. Turn the heat to medium-high and when the temperature reads 350°F, working in batches so as not to overcrowd the pan, carefully drop the patties into the oil. Stir immediately to prevent them from sticking to the pan or each other, then cook, turning once, until evenly golden, crispy, and warmed through, 4–5 minutes per batch. Remove with a spider skimmer or slotted spoon and drain on a paper towel-lined baking sheet while you finish frying the rest of the patties.
Slice the buns in half, smear the tops with green chutney and place the potato patties on the bottoms. Spread the patties with sweet tamarind chutney and sprinkle generously with dry garlic chutney. Replace the top buns and serve hot.

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Pan-Fried Eggplant with Balsamic, Basil, and Capers

SAVEUR Editors — Mon, 18 Mar 2019 22:33:16 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction in this recipe inspired by a dish served at the restaurant Le Bistrot d’Edouard in the French port of Marseille. Find all of our favorite eggplant recipes here.

Featured in “City by the Sea” by Alexander Lobrano.

Yield: 4

Time: 30 minutes

½ cup balsamic vinegar
1 cup extra-virgin olive oil
2 small eggplants (8 oz. each), trimmed and cut into ⅓-in.-thick slices
Kosher salt and freshly ground black pepper
2 Tbsp. capers
4 basil leaves, thinly sliced

Instructions

In a small pot over medium heat, simmer the vinegar until reduced to a thick syrup, about 15 minutes.
In a large skillet over medium-high heat, add ½ cup of the oil. Working in batches and adding more oil as needed, fry the eggplant, flipping once, until golden-brown, 5–7 minutes. Using a spatula, transfer to a paper towel-lined plate, then season to taste with salt and black pepper. Arrange the eggplant on a platter and drizzle with the reduced vinegar. Garnish with capers and basil and serve at room temperature.

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Seared Turbot with Beurre Blanc

SAVEUR Editors — Mon, 18 Mar 2019 22:24:18 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Turbot, a flatfish found in the North Atlantic, is pan-seared and generously sauced with a classic accompaniment of beurre blanc in this recipe adapted from Allard, a beloved old-guard bistro in Paris. If you can’t find turbot, you can substitute fillets of sole, fluke, or flounder. As for what to drink, Sancerre is an elegant match for this ﬁsh dish.

Featured in “Spirit of the Bistro” by Alexander Lobrano.

Yield: 2

Time: 30 minutes

Ingredients

For the beurre blanc:

10 Tbsp. unsalted butter, cubed and chilled, divided
1 large shallot, finely chopped
½ cup white wine
1 bay leaf
1 thyme sprig
⅓ cup plus 2 Tbsp. heavy cream
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

For the fish:

¼ all-purpose flour
2 boneless, skinless turbot, sole, fluke, or flounder fillets (7–10 oz. each)
Finely chopped parsley, for garnish
Lemon wedges, for serving

Instructions

Make the beurre blanc: To a large skillet over medium heat, add 2 tablespoons of the butter and cook until lightly browned, 2–4 minutes. Add the shallot and cook, stirring occasionally, until soft, 4–5 minutes. Add the wine, bay leaf, and thyme, and cook until the wine has almost evaporated, 5–7 minutes. Add the cream, and continue cooking, stirring occasionally, until reduced by half, 4–6 minutes more. Remove the skillet from the heat, then remove and discard the bay leaf and thyme.
Divide 5 tablespoons of the butter into two batches. Add one batch to the skillet, whisking continuously until the butter melts and the sauce is smooth, 3–5 minutes. Repeat with the remaining batch of butter. (For a smoother sauce, strain the beurre blanc through a fine-mesh sieve.) Season the beurre blanc to taste with salt and black pepper. Cover, keep warm, and set aside.
Prepare the fish: Place the flour on a large, shallow plate. Season both sides of the fish fillets to taste with salt and black pepper. Dip each fillet quickly into the flour, shaking off the excess.
In a separate large skillet over medium-high heat, melt the remaining 3 tablespoons of butter until foamy, about 1 minute. Add the fish to the skillet in one layer and cook, basting with butter and turning once, until the fillets are browned and cooked through, 4–6 minutes total.
Using a fish spatula, transfer each fillet to a warm serving plate and top with beurre blanc. Garnish with parsley, then serve immediately with lemon wedges.

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Rhubarb Chremslach with Beet Preserves

Ellen Gray — Fri, 15 Apr 2022 21:29:10 +0000

Photo: Paola + Murray • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio

A Yiddish word for preserves, eingemacht can refer to a variety of jams made with fruits or root vegetables. This beet version comes from baker Ellen Gray’s grandmother, Dorothy, who served the treat as a part of her Passover Seder. Chremslach (sweet matzo fritters) were a fixture on Gray’s other grandmother Minnie’s table. Here, Gray swaps out the traditional dried fruit filling for seasonal rhubarb. Paired together, the two dishes make for a fresh take on an old-school Ashkenazic Passover dessert.

Featured in “Our Favorite Passover Dessert Recipes Offer a Chance to Pause, Reflect—and Try Out New Ingredients.”

Yield: 6

Time: 3 hours 30 minutes

Ingredients

For the beet preserves:

1½ lb. medium beets, rinsed and tough ends removed
1⅓ cups sugar
⅓ cup honey
½ tsp. ground ginger
1 medium lemon, washed, thinly sliced, and seeded
1 medium orange, peeled and segmented
½ cup finely chopped almonds

For the fritters:

3 sheets plain matzo
⅔ cup sugar, divided
½ tsp. ground cardamom, divided
½ tsp. ground cinnamon
1 tsp. finely grated lemon zest
1 tsp. finely grated orange zest
Pinch kosher salt
Pinch freshly ground black pepper
3 large eggs, separated
¼ cup matzo meal
2 Tbsp. finely chopped almonds
1 Tbsp. fresh lemon juice
1 medium rhubarb stalk, finely chopped (¾ cup)
Vegetable oil, for frying

Instructions

Make the beet preserves: Position a rack in the center of the oven and preheat to 400°F. Place a small plate in the freezer. Wrap each beet individually in foil, then transfer to a large baking sheet. Bake until the beets are fork tender, about 1 hour. Remove from the oven and allow to cool. When the beets are cool enough to handle, use paper towels to rub off and discard the skins. Slice the peeled beets into fat matchsticks.
In a medium pot over medium heat, stir together the beets, sugar, honey, ginger, and ¼ cup of cold water. Simmer, stirring occasionally with a silicone spatula, until the liquid has reduced by half, about 30 minutes. Turn the heat to low, then stir in the lemon slices and orange segments. Continue cooking, stirring frequently, until the mixture is concentrated and jammy, and the spatula leaves a line at the bottom of the pot without coming right back together, about 30 minutes more.
To test for doneness, retrieve the plate from the freezer, add a spoonful of jam, and return the plate to the freezer for 2 minutes. Remove the plate and gently move the jam with your fingertip. If the jam forms a skin and wrinkles, it is ready and the pot is ready to be removed from the heat. If not, return the plate to the freezer, and continue cooking for an additional 5 minutes, then test again.
Once ready, remove the jam from the heat and allow to cool to room temperature. Once cooled, stir in the almonds, then transfer the jam to sterilized jars, cover tightly, and refrigerate until ready to serve (or store for up to 2 weeks).
Make the fritters: Working with one sheet at a time, run the matzo under lukewarm water just until softened, about 2 minutes. Drain in a colander, gently squeeze out the excess water, and set aside.
In a small bowl, whisk together ⅓ cup of sugar, ¼ teaspoon of cardamom, the cinnamon, lemon and orange zests, salt, and black pepper. In a large bowl, whisk the egg yolks, then gradually whisk in the sugar mixture. Stir in the matzo meal, almonds, lemon juice, rhubarb, and reserved softened matzo.
In a medium bowl, use a hand mixer to whip the egg whites until stiff peaks form, taking care not to overbeat. Using a silicone spatula, gently fold the whipped whites into the matzo mixture just until incorporated. Cover and refrigerate the batter for 30 minutes.
Meanwhile, in a small bowl, combine the remaining sugar and cardamom. Set aside.
Line a large baking sheet with paper towels and set it by the stove. Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches and turn the heat to medium-high. Retrieve the batter from the fridge. When the temperature reads 375°F, working in batches, carefully drop rounded tablespoons of the batter into the oil (avoid crowding) and fry, turning once, until crispy and golden brown all over, 45–60 seconds per side. Using a slotted spoon, transfer the fritters to the prepared baking sheet to drain. Repeat with the remaining batter.
Gently toss the fritters in the reserved cardamom sugar and serve warm, with the beet preserves on the side. (Leftover fritters can be reheated on a parchment-lined baking sheet in a 325°F oven just before serving.)

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Pommes Pont Neuf (Fried Potatoes)

SAVEUR Editors — Tue, 19 Feb 2019 14:18:58 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

These fried potatoes, served at the now closed Chez Clovis, get their name from Paris’ Pont Neuf (“New Bridge”—in fact the city’s oldest one), where, it is said, pommes frites (a.k.a. the grandaddy of French fries) used to be sold.

Featured in the March 2000 issue.

Buy the SAVEUR Selects Enameled Cast Iron 6-Quart Oval Roaster here.

Yield: 4

3 lb. medium white potatoes, peeled
Vegetable oil
Kosher salt

Instructions

Square off the ends of each potato, then cut each potato lengthwise into four to six wedges.
Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, add the potatoes and fry, stirring occasionally to keep them from sticking together, until golden and tender when pierced with a skewer, 12–15 minutes.
Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. Season to taste with salt and serve immediately.

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Teba No Karaage (Fried Chicken Wings)

Sylvan Mishima Brackett — Mon, 18 Mar 2019 22:44:37 +0000

Nicole Franzen. Nicole Franzen

To achieve a crispy crust on his Japanese fried chicken, Sylvan Mishima Brackett, chef-owner of the San Francisco izakaya Rintaro, uses potato starch. Once the wings are out of the fryer, he coats them in a sweet-salty soy-and-mirin sauce and adds sansho, the Japanese equivalent of Sichuan pepper, for kick, and a squeeze of lemon juice for balance.

Featured in “Inside Chef Sylvan Mishima Brackett’s Curated Kitchen” by Daniel Duane.

Yield: 4–6

4 lb. chicken wings, separated at the joint, wing tips removed
1 cup plus 2 Tbsp. mirin
1 cup plus 2 Tbsp. sake
2 Tbsp. toasted sesame oil
1 Tbsp. sugar
1 Tbsp. kosher salt
10 garlic cloves, finely chopped
One 6-in. piece fresh ginger, peeled and finely chopped
1 cup soy sauce
¹⁄₂ cup turbinado sugar
³⁄₄ cup potato starch
Canola oil, for frying
Ground sansho powder, for sprinkling
Lemon wedges, for serving

Instructions

In a large bowl, toss together the wings, 2 tablespoons of mirin, 2 tablespoons of sake, the sesame oil, sugar, salt, garlic, and ginger. Cover and refrigerate for 4 hours.
To a medium pot over medium heat, add the soy sauce, turbinado sugar, and the remaining mirin and sake, and cook until reduced by half, about 1 hour. Transfer the sauce to a large bowl and cover with plastic wrap; keep warm.
Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium, and when the temperature reads 320°F, toss the wings with potato starch, shaking off the excess, and fry in batches until crisp, about 4 minutes. Transfer to paper towels to drain. Toss the wings with the reserved sauce, transfer to a platter, and sprinkle with sansho. Serve with lemon wedges.

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Jirou Chao Qincai (Stir-Fried Chicken and Celery)

Deng Haiyan — Mon, 18 Mar 2019 22:50:03 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen

Marinating meat before cooking is an essential step in most stir-fries. In this jirou chao qincai recipe from Beijing home cook Deng Haiyan, a mix of egg white and cornstarch coats the chicken, and a quick blanching in a little oil in the wok preserves its succulence—a technique called velveting. The bright, crunchy celery contrasts beautifully with the silky texture and delicate flavor of the chicken.

Featured in “A Stir-Fry Education” by Lillian Chou.

Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.

Yield: 2

Time: 20 minutes

2 tsp. cornstarch
2 boneless, skinless chicken breasts, frozen for 20 minutes, halved lengthwise, and cut crosswise into ⅛-in. thick strips
1 egg white
Pinch kosher salt
3 Tbsp. vegetable oil, divided
One 1½-in. piece ginger, thinly sliced
1 leek, halved lengthwise and thinly sliced
5 celery stalks, cut on the bias into ¼-in. pieces
1 Tbsp. plus 1½ tsp. light soy sauce

Instructions

In a medium bowl, toss together the cornstarch, chicken, egg white, and salt. Set aside to marinate for 10 minutes.
Heat a large wok over high heat until it starts to smoke. Add 2 tablespoons of the oil and swirl to coat the bottom and sides of the wok. Add the chicken and cook, stirring constantly, until opaque, 1–2 minutes. Transfer the chicken along with any juices to a bowl and set aside.
Return the wok to the stove, add the remaining oil, and swirl as above. Add the ginger and leek and cook, stirring constantly, until fragrant, about 30 seconds. Add the celery and cook, stirring frequently, until crisp-tender, about 1 minute. Add the reserved chicken and juices back to the wok, along with the soy sauce, and cook, stirring frequently, until the chicken is cooked through, 1–2 minutes more.

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Poutine

Anne-Marie White — Wed, 22 Apr 2020 14:07:11 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Quebec is synonymous with poutine, that rich, glorious mess of fried potatoes topped with beefy gravy and squeaky cheese curds. It’s a primo party snack, and making the dish from scratch is a flex your guests won’t soon forget. This recipe comes from former SAVEUR Test Kitchen Assistant and Toronto native Anne-Marie White, who stirs green peppercorns and Worcestershire into the gravy for added spicy depth. Cheese curds can be found at some regional supermarkets and online.

Yield: 4–6

Time: 2 hours 50 minutes

4 lb. unpeeled russet potatoes, scrubbed (about 4 large) and dried
4 Tbsp. unsalted butter
¼ cup all-purpose flour
1 garlic clove, finely chopped
1 shallot, finely chopped
4 cups beef stock, preferably homemade
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1 Tbsp. green peppercorns
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
2 cups cheddar cheese curds

Instructions

On a cutting board, square off the potatoes by slicing about ¼ inch from each of their 4 long sides. Cut each potato lengthwise into ¼-inch planks. Slice the planks into ¼-inch-thick fries. Transfer to a bowl, cover with cold water, and refrigerate to release the starch, about 2 hours.
Meanwhile, melt the butter in a medium pot over medium-high heat. Add the flour and cook, whisking frequently, until smooth and golden, about 2 minutes. Add the garlic and shallot and cook until soft, about 2 minutes. Gradually whisk in the stock, followed by the ketchup, vinegar, green peppercorns, Worcestershire, and salt and pepper to taste. Bring to a boil, then simmer, whisking frequently, until thickened and smooth, about 6 minutes. Remove from the heat and cover to keep warm.
Line a baking sheet with paper towels and set it by the stove. Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 3 inches and turn the heat to medium-high. Drain and dry the potatoes thoroughly with paper towels. When the temperature reads 325ºF, working in small batches, fry the potatoes, stirring occasionally, until limp and beginning to crisp, about 4 minutes. Turn off the heat. Using a spider skimmer, transfer to the baking sheet and set aside until cool, about 20 minutes.
Turn the heat to medium-high. When the temperature reads 375ºF, working in batches, fry the potatoes again until golden brown, about 2 minutes. Transfer to the baking sheet to quickly drain, then transfer to a platter. Pour the gravy over the fries, scatter with the cheese curds, and serve immediately.

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Chả Giò (Fried Spring Rolls)

SAVEUR Editors — Mon, 18 Mar 2019 22:48:29 +0000

Photo: Murray Hall • Food Styling: Kat Craddock. Photo: Murray Hall • Food Styling: Kat Craddock

During any festive occasion in Vietnam, there’s a good chance a platter of these rolls, known regionally as chả giò or nem rán, will appear on the feast table. This fried Vietnamese spring roll recipe makes 40, so prepare them ahead of a gathering—like a celebration for Lunar New Year, or Tết, as it’s known in Vietnam. Serve a platter alongside nước chấm, a sweet-sour Vietnamese condiment.

This recipe originally ran in our July/August 1996 print issue with the story “The Art of Eating in Vietnam,” by Mary Ann Eagle.

Yield: 8

Time: 1 hour 70 minutes

2 oz. dried cellophane noodles
1 oz. dried woodear mushrooms, washed
1 lb. ground pork
3 carrots, peeled, one grated and two thinly sliced, divided
1 medium yellow onion, peeled and finely chopped
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
40 Vietnamese triangular rice-paper wrappers
2 oz. dried rice vermicelli
½ cup fresh holy or sweet basil leaves
2 cucumbers, thinly sliced
1 lettuce head, separated and washed
Vegetable oil, for frying
Nước chấm, for serving

Instructions

In a large bowl of hot water, soak the cellophane noodles until soft and pliable, about 20 minutes. Drain and cut into ½-inch lengths.
Meanwhile, in a medium bowl of hot water, soak the mushrooms until soft and pliable, about 15 minutes. Drain, cut off and discard the stems, and finely chop the mushrooms.
Transfer the cellophane noodles and mushrooms to a large bowl and add the pork, grated carrot, and onion. Toss well, then stir in the egg and season with salt and black pepper to taste.
Assemble the spring rolls: In a wide bowl of hot water, soak one wrapper until pliable, 15–30 seconds. Place on a clean work surface with the rounded edge facing toward you. Using a spoon, spread about one tablespoon of the pork filling along the rounded edge, leaving about 1 inch of space between the filling and the edge. Fold the rounded edge over the filling, fold in the opposite two sides, then roll up tightly. Repeat with the remaining wrappers and filling, changing out the water occasionally.
In a large bowl of warm water, soak the vermicelli until pliable, about 15 minutes. Bring a medium pot of water to a boil, then add the vermicelli and cook until soft, about 30 seconds. Drain, rinse under cold water, and transfer to a large serving platter. Pile the remaining carrots, the basil, cucumbers, and lettuce on top.
Into a large pot or wok fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350ºF, fry the rolls, working in batches and turning occasionally, until golden brown and crispy, 3–5 minutes. Transfer to a separate large serving platter and serve warm with the vermicelli-and-vegetable platter and nước chấm on the side.

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