Soak the bean thread noodles in cold water
for 20 minutes.
Drain and cut into 5cm lengths. 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.
Sprinkle 2 sheets rice paper at a time
with water and when each softens and is pliable, put 2 tablespoons
filling 1 cm down from the lower edge of the paper.
Fold the bottom edge over the filling,
then fold the right and left sides in 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.
Heat the oil in a 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.
To serve, wrap each roll with mint leaves,
fresh coriander leaves and a few strips of cucumber in a lettuce leaf.
