Cha Gio (Vietnamese Spring Rolls)

Ingredients

• •Filling:
• •2 ounces cellophane noodles, -soaked in warm water for 20 minutes, then drained and cut into 1 inch lengths
• •1 pound ground pork
• •1 large onion, finely chopped
• •2 tablespoons tree ears, soaked in warm water for 30 minutes, then drained and finely chopped
• •3 cloves garlic, finely chopped
• •3 shallots or white part of 3 scallions, finely chopped
• •1 can (7 ounces) crabmeat, cartilage removed and meat flaked with fingers
• •1/2 teaspoon freshly ground black pepper
• •Preparations for Assembling:
• •20 sheets dried rice papers
• •4 Eggs, well beaten
• •2 cups peanut oil

Directions

1. 1Combine the filling ingredients in a bowl and set aside.
2. 2Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.
3. 3When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll.
4. 4After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. To serve the spring rolls, proceed as follows:
5. 5Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of fish sauce. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2 spring rolls to his bowl, sprinkles with the fish sauce, and eats the spring rolls and vegetables together, using chopsticks or a fork.
6. 6Additional carrot salad may be added to taste.
7. 7Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of fish sauce.
8. 8Frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.