Spring Rolls

Ingredients

• 2 ounces dry soy vermicelli
• 4 eggs , beaten
• 1 onion , finely chopped
• 2 ounces mushrooms , drained and chopped
• ¾ , 4 ounce
• 1 pound lean ground pork
• 2 tablespoons vegetable oil
• 1 carrot , shredded
• 2 ounces crabmeat
• 3 ounces bean sprouts
• 2 pinches ground black pepper
• 1 tablespoon soy sauce
• 3 tablespoons fish sauce
• 1 clove garlic , chopped
• 20 rices wrappers , 6.5 inch diameter
• 1 quart oil for deep frying

Instructions

1. 1

   Soak the vermicelli 30 minutes in warm water; drain.

2. 2

   In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

3. 3

   One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

4. 4

   In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

5. 5

   Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.