Place the vermicelli and fungus in
separate heatproof bowls.
Cover with hot water and soak for 10
minutes, or until soft. Drain both, and chop the fungus roughly.
Peel and devein the shrimps, finely chop
the shrimp meat.
Using a pastry brush, brush both sides of
each rice paper wrapper liberally with water. Allow to stand for 2
minutes or until they become soft and pliable. Stack the wrappers on a
plate.
Sprinkle over a little extra water and
cover the plate with plastic wrap to keep the wrappers moist until
needed.
Combine the vermicelli, fungus, shrimp
meat, pork minced, spring onion, bean sprouts, sugar, and salt and
pepper to taste in a bowl. Stir well.
Place 1 tablespoon of the filling along
the base of a wrapper. Fold in the sides, roll the wrapper up tightly
and brush the seam with egg.
Repeat with the remaining wrappers and
filling.
Press the rolls with paper towels to
remove any excess water. Heat 4 to 5 cm oil in a pan until moderately
hot. Add the spring rolls in batches and cook for 2 to 3 minutes or
until dark golden brown. Drain on paper towels.
Place a spring roll in each lettuce leaf,
top with 1 tablespoon bean sprouts and 2 mint leaves, and roll up to
form a neat parcel.
