These spring rolls take a while to make,
but they are well worth it. You can make them a day or two in advance and
fry them lightly until they are a pale gold color, then keep them covered
in the refrigerator. Just before you need them, fry them again to a golden
brown. Serve with nuoc cham dipping sauce or sweet chili sauce.
Make 8 - 12
Rice vermicelli, soaked and cut into 1 inch length
Dried black fungus, soaked and chopped
Lean minced pork
Shallot, finely chopped
Garlic, finely chopped
Round rice paper wrappers
Vegetable oil, for deep frying
In a large bowl, mix together the
vermicelli, black fungus, pork, crab meat, shallot, garlic, salt, pepper
and 1 of the eggs.
Beat the remaining eggs well in another
Using a pastry brush, coat both sides of
each rice paper wrapper with beaten egg. Do this one at a time and quite
quickly, at the same time as you fill them, as they can be tricky to get
off the work surface if you leave them too long.
Put a spoonful of filling on each wrapper,
shape it like a cigar so that it comes to within 2.5 cm of each side,
for about 5 minutes at 190oC (375oF) until golden
brown and crispy.
Serve with nuoc cham dipping sauce or
quick sweet chili sauce.