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1
Soak black fungus in cold water until softened, 30 to 45 minutes.
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2
Drain and finely chop.
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3
There will be about 2 tablespoons; set aside.
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4
To measure bean threads, cut from bunch with kitchen scissors; pack into 1/4-cup measure.
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5
Place bean threads in a bowl and cover with cold water; let stand about 30 minutes or until softened.
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6
Bring 1 1/2 cups of water to boil in a small saucepan.
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7
Add drained bean threads.
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8
Boil 2 minutes; drain and set aside.
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9
Grind pork and shrimp in a meat grinder or food processor until finely chopped.
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10
Place in a medium-size bowl.
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11
Add crab meat, black fungus, bean threads, water chestnuts, green onions, salt and pepper.
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12
Mix thoroughly.
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13
Combine lemon-lime soda and 1 1/2 cups water in a small bowl.
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14
Place 1 rice paper on a flat surface; brush each side lightly with water/soda mixture.
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15
Using your fingertips, soft brush or paper towel or pour liquid in a large dinner plate and dip wrapper in water mixture.
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16
When wrapper has softened, place 2 tablespoons filling above bottom edge. Spread slightly, leaving sides clear.
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17
Fold bottom of wrapper over filling.
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18
Fold sides over filling toward center and roll up to top. Continue until all wrappers are filled.
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19
Heat oil in a wok to 360u00b0 or until a 1-inch bread cube turns golden brown in 60 seconds.
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20
Add rolls, a few at a time; fry about 10 minutes or until golden brown, turning as needed.
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21
Drain on paper towels.
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22
To serve, tear off a piece of lettuce.
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23
Place roll half on lettuce and dip in the sauce. Makes 16 rolls.
