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1
IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable.
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2
Drain the noodles and cut into shorter lengths; set aside.
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3
Remove the hard centers from the mushrooms, coarsely chop and set aside.
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4
In a medium bowl, combine the pork, garlic, fish sauce and ground pepper.
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5
Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside.
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6
Combine the warm water and sugar in a bowl.
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7
Lay 1 rice paper wrapper on a damp towel.
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8
Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand).
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9
With your hands shape 3 tablespoons filling into a tight compact cylinder.
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10
Place cylinder along the lower edge of wrapper.
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11
Roll the bottom up and over the roll tightly.
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12
Fold both outside edges inward to enclose the ends.
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13
Continue rolling up into a cylinder; set aside covered with plastic wrap.
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14
Repeat until all the rolls are done.
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15
To cook and brown evenly, the roll must be firm and evenly packed.
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16
If the wrapper has a tear, bandage it with a softened rice-paper remnant.
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17
In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325F (160C).
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18
Add a few rolls at a time, but do not crowd.
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19
Fry for 10 seconds.
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20
Immediately increase to high heat or 375F (190C).
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21
Fry, turning occasionally until golden brown, about 6 to 8 minutes.
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22
Remove and drain on paper towel.
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23
Cut crosswise into 1 1/2-inch pieces.
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24
Arrange rolls on a plate lined with lettuce.
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25
On another plate, arrange leaves of lettuce, fresh coriander and mint leaves.
