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Cha Gio or Vietnamese Spring Rolls

INGREDIENTS

2 oz rice vermicelli
1 lb ground lean pork (may be subsituted with chicken)
1 large onion
2 tbs Nam Meo (*Tree Ears Dried Mushroom)
3 garlic cloves - finely chopped
8 oz crab meat
4 oz shrimp - shelled and chopped
1/2 tsp pepper
20 sheets Banh Trang (dried rice paper)
4 eggs - beaten
2 cups peanut oil

FYI: *Tree Ears Dried Mushroom's (Auricularia Polytricha) mild, delicate flavor is enhanced when cooked and is delicious in soups and sauces, or as an ingredient in stuffing. Common names: Black Fungus, Cloud Ears, and Jelly Mushroom.

To prepare:

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 (2 minutes)
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

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