- 2 ounces of cellophane noodles
- 1 pounds of ground lean pork
- 1 large onion
- 2 tablespoons of tree ears dried Mushrooms (Nam Meo)
- 3 Cloves Garlic -- finely chopped
- 8 ounces of crab meat
- 4 ounces of shrimp -- shelled and chopped
- 1/2 tablespoon of Pepper
- 20 sheets dried rice paper (Banh Trang)
- 4 Eggs -- beaten
- 2 cups of peanut Oil
- Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.
- Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
- Combine the filling ingredients in a bowl and set aside.
- Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.)