Ingredients:

Filling:

60 g/3/4 cup
1
225 g/8 oz
95 g/3/4 cup
1
2
1
100 g/1 cup
1/2 tsp
1 tbsp
1/2 tsp

Rolls:

24 sheets
500 ml

Accompaniments:

24
40 g/1 cup
40 g/1 cup
1
625 ml/2 1/2 cups

bean thread noodles
large egg, beaten lightly
lean ground pork
crab meat, picked clean
small onion, peeled and finely chopped
spring onions (scallions), finely chopped
carrot, shredded
bean sprouts, blanched and drained
salt
fish sauce
freshly ground black pepper

 rice paper
oil for deep-frying
 

butter head lettuce leaves
fresh mint leaves
fresh coriander (cilantro) leaves
cucumber, peeled and cut into thin strips
nuoc cham

Method:

1. Soak the bean thread noodles in cold water for 20 minutes, drain and cut into 5 cm/2 in lengths.

2. To make the filling, in a large mixing bowl combine the snipped bean thread, egg, pork, crab meat, onion, spring onions, carrot and bean sprouts. Season the mixture with salt, fish sauce and black pepper and mix well.

3. Sprinkle 2 sheets rice paper at a time with water and when each softens and is pliable, put 2 tablespoons filling 1 cm/1/2 in down from the lower edge of paper. Fold the bottom edge over the filling. Roll the rice paper away from you, keeping the edges folded in, until the packet is complete. Repeat procedure with rice paper until you have used up the filling. You should have 24 rolls.

4. Heat the oil in frying pan over medium heat. Fry the rolls, a few at a time, until crisp and golden on all sides. Remove from the oil and drain on paper towels.

5. To serve, wrap each roll with mint leaves, fresh coriander leaves, and a few strips of cucumber in a lettuce leaf. Serve with the nuoc cham dipping sauce.