Ingredients:
1/2 cup soaked bean thread vermicelli
6 spring onions chopped
2 shallots chopped
6 oz crab meat canned
8 oz pork minced
1/4 teaspoon ground black pepper
1 tablespoon fish sauce
24 rice paper sheets
1/2 teaspoon salt
oil for frying
Fresh mint
Lettuce leaves
Strips of cucumber
nuoc cham
Directions
Soak bean thread vermicelli in hot water for 10 minutes, then drain and measure. Cut noodles into 1 inch length.
In a bowl, combine the noddles, spring onions, shallots, crab meat, pork, fish sauce, salt and pepper.
Mix well.
If the rice paper sheets are big ones, cut into 5 inch square.
Add 2 teaspoons of filling at one end. Roll up tightly, folding in the sides so the filling is completely enclosed.
Moisten the edges of wrapper with a little bit water to help it stick
After
you made all the rolls, heat some oil in a wok over medium heat and fry
few rolls until golden. (don’t overheat the oil otherwise the filling
will not cook through)
Drain on paper towels.
For serving, wrap each roll in a lettuce leaf including a small sprig of mintand a strip of cucumber.
Dip in nuoc cham and eat immediately.
