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1
In a bowl combine the noodles, ground pork, onion, mushrooms, garlic, shallots, crabmeat, and black pepper, and set aside.
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2
Cut the round wrappers into quarters and place on a flat surface.
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3
With a pastry brush, paint the beaten egg over the entire surface of each of the pieces.
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4
Before filling, wait for the egg mixture to take effect, softening the wrappers, this takes about 2 minutes.
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5
When the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle.
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6
Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled.
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7
In a large frying pan add oil, and place the spring rolls into the cold oil.
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8
Slowly heat, frying for 20 to 30 minutes.
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9
Turn them occasionally until they are golden on all sides.
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10
Serve with Carrot Salad and Fresh Herb, Lettuce, and Cucumber Salad.
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11
In a bowl combine all the ingredients.
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12
Nuoc Cham: In a small bowl place garlic and chili.
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13
Squeeze in the lime and using a small knife, remove some of the pulp.
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14
Add the fish sauce, sugar, and water.
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15
Mix well.
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16
On a platter arrange the lettuce, creating a mound in the center.
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17
Around the mound in the center, place the mint and cilantro on opposite sides, touching the mound.
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18
Arrange the cucumber slices in a fan design, overlapping slightly along the edge of the platter.
