Fried Pork and Crab Rolls Recipe

One of the most popular snacks in Vietnam. The Vietnamese rice papers are very difficult to buy, but it is worth trying the recipe using Chinese spring rolls wrappers which are sold in many Oriental stores. Ingredients : Makes about 24

1/2 cup Soaked cellophane noodles 1 Small onion, finely chopped 6 Spring onions, finely chopped 250g Pork mince 185g Crab meat, frozen or canned 1/2 teaspoon Salt 1 tablespoon Fish sauce 1/4 teaspoon Ground black pepper Half packet Chinese spring roll wrappers Oil for deep frying Lettuce leaves Fresh mint or parsley or fresh coriander leaves Strips of cucumber Nuoc cham

Method : Soak a small amount of cellophane noodles in hot water for 10 minutes, then drain and measure 1/2 cup. Cut into 2.5 cm lengths with a sharp knife. Put into a bowl with the onion, spring onion, pork, flaked crab meat (pick out any bits of bony tissue), salt fish sauce and pepper. Mix well. Cut each spring roll wrapper in halves and put 2 teaspoons of filling on one end, shaping it into a neat roll. Roll up, turning in the sides so that the filling is completely enclosed. Moisten edge of wrapper with a little water or egg white to stick. When all the rolls are made, heat oil in a wok and fry a few at a time on medium heat until they are crisp and golden. Do not have oil too hot or the filling will not cook through. Drain on absorbent paper. To serve : Wrap each roll in a lettuce leaf including a small sprig of mint, coriander or parsley and a strip of cucumber. Dip in nuoc cham and eat right away.