Deep-Fried Vietnamese Dumplings (Vietnamese)

Here is a recipe I took from Danang Cuisine (or Helen's Recipe on YouTube).  Helen is really good at Vietnamese cooking, I suggest her website and channel!  These crispy dumplings are filled with pork veggies and glass noodles, and a piece of egg!  Helen recommends eating them wrapped in a lettuce leaf with some herbs and dip it in nuoc-cham.  The crisp of the lettuce and the crunch of the fried dumplings go well together.

When I made the dumplings, maybe my wrappers were smaller or something but it made 70 dumplings.  Also I used chicken eggs instead of really expensive quail eggs.  And yeah, 70...  I froze some for convenience.  So far, I only used them a second time and made this delicious bowl of vermicelli, herbs and lettuce, cucumbers, topped with the dumplings, marinated grilled pork belly and some nuoc-cham.  It was great and fast. So start your dumplings!

Here is Helen's recipe for fried dumplings:

http://danangcuisine.com/recipes/recipe-vietnamese-crispy-dumplings-banh-goi-banh-xep-banh-quai-vac/

Her recipe for nuoc-cham that I always use:

http://danangcuisine.com/recipes/recipe-2-vietnamese-dipping-sauce-cach-pha-nuoc-cham/

And for the bowl, I took the marinade for the pork from this delicious Bun Cha recipe:

http://danangcuisine.com/recipes/recipe-43-bun-cha/