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.

Nutrition per serving