Recipe - Vietnamese Crab Spring Rolls

2 ounce Dried bean thread noodles
(MUNG bean)
3 tablespoon Sm. dried treeear mushrooms
1 pound Ground pork butt
4 Garlic cloves
finely minced or pureed
1 tablespoon Fish sauce
One half teaspoon Fresh finely ground pepper
1 cup Flaked crab meat
1 cup Grated carrot
1 cup Bean sprouts; tails removed
4 Shallots; minced =OR=
1 small Onion
2 cup Warm water
One fourth cup Sugar
16 12" rice paper wrappers
(dried)
Peanut oil for deepfrying
Lettuce leaves
Fresh mint
Fresh coriander leaves

IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and treeear mushrooms
with water until soft and pliable. Drain the noodles and cut into shorter
lengths; set aside. Remove the hard centers from the mushrooms, coarsely
chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce
and ground pepper. Mix in crab meat, treeear mushrooms, carrots, bean
sprouts, shallots and bean thread noodles; set aside. Combine the warm
water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep
unused wrappers in their package.) Generously brush it with the sugar
water; allow it to soften to a very pliable wrapper, about 30 seconds or
sometime longer (depending upon the brand). With your hands shape 3
tablespoons filling into a tight compact 1inchwideby4to5inchlong
cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom
up and over the roll tightly. Fold both outside edges inward to enclose the
ends. Continue rolling up into a cylinder; set aside covered with plastic
wrap. Repeat until all the rolls are done. To cook and brown evenly, the
roll must be firm and evenly packed. If the wrapper has a tear, bandage it
with a softened ricepaper remnant. In a preheated wok or saucepan, add oil
to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do
not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F.
Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove
and drain on paper towel. Cut crosswise into 1+1/2inch pieces. Arrange
rolls on a plate lined with lettuce. On another plate, arrange leaves of
lettuce, fresh coriander and mint leaves. To eat, wrap springroll garnish
with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc
cham sauce (See RECIPE).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini