This was given to me by a very dear Vietnamese woman who graciously shared this special recipe with me. You are in for a treat!

Ingredients:

2 oz. rice vermicelli

1 lb. ground pork

1 large onion

2-3 Tablespoons Tree Ears Dried Mushrooms (measure after soaking)

3 garlic cloves finely chopped

6-8 ounces crabmeat (I use lump crab meat.)

4 oz. shrimp, shelled and chopped

1 large carrot, shredded

1 Tablespoon salt

1/2 teaspoon pepper

1 teaspoon sugar

1 package of spring roll wrappers

peanut oil

Directions: Soak noodles in warm water for 20 minutes, drain and cut into 1 inch lengths. Soak Tree Ears for 30 minutes, drain and finely chop. Combine all ingredients. *Wet spring roll wrappers and let soften. Fill. Roll.

Fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples.

 Add five or six spring rolls and fry, turning constantly, until golden brown and crisp. Remove with a slotted spoon; drain until cool on absorbent paper.

Note: Tree Ears, rice vermicelli and spring roll wrappers can be bought in an Asian Grocery, however, I usually buy them in Chinatown.

After rolls are filled, don’t let them touch each other or they will stick together; the same while frying them.

* Prepare the wrappers, and roll: Soak a round wrapper in a dish or skillet of hot water until pliable, about 10 seconds. Put the round on a paper or dish towel so it doesn’t stick, then fill and roll as tightly as you can, folding in the sides like a burrito.

Serve wrapped in mint leaves and lettuce and dip in spicy dipping sauce.