Fried Shrimp Dumplings

Directions

1. 1
   In a small bowl, cover the dried mushroom with hot water and let stand until softened, about 5 minutes.
2. 2
   Drain and coarsely chop the mushroom.
3. 3
   Peel and devein the shrimp, reserving 20 with their tails.
4. 4
   Coarsely chop the remaining shrimp.
5. 5
   In a food processor, finely chop the carrot.
6. 6
   Add the onion and mushroom and finely chop.
7. 7
   Add the chopped shrimp, fish sauce, oil, salt and pepper; process just until blended.
8. 8
   If using spring roll wrappers, cut them in half diagonally to form 2 triangles.
9. 9
   Lay 2 of the triangles on a work surface with the long side facing down; keep the remaining wrappers covered with a damp towel.
10. 10
    Place a whole shrimp in the center of each wrapper with the tail sticking up beyond the tip of the triangle.
11. 11
    Spread 1 scant tablespoon of the chopped filling over each shrimp and brush the edges of the wrappers with a little beaten egg.
12. 12
    Fold the longest side of each wrapper up and over the shrimp, wrapping the ends tightly around it.
13. 13
    If using wonton wrappers, lay one on a work surface and brush the edges with egg.
14. 14
    Set a shrimp in the center, with the tail sticking out of the wrapper.
15. 15
    Spread with 1 tablespoon of the filling and cover with another wrapper.
16. 16
    Repeat with the remaining wrappers, shrimp and filling.
17. 17
    In a heavy saucepan, heat the vegetable oil to 350 over moderately high heat.
18. 18
    Fry 3 or 4 dumplings at a time, turning once, until golden brown and crisp, 4 to 5 minutes.
19. 19
    If necessary, lower the heat so that the oil won't smoke.
20. 20
    Drain the dumplings briefly on paper towels, then transfer to a platter and keep warm.
21. 21
    Serve with a bowl of Nuoc Cham.