Cha Gio (Vietnamese Spring Rolls)

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Oz            Cellophane Noodles
   1      Lb            Ground Lean Pork
   1      Lg            Onion
   2      Tbsp          Tree Ears Dried Mushroom (Nam Meo)
   3      Cloves        Garlic  -- f. chopped
   8      Oz            Crab Meat
   4      Oz            Shrimp  -- shelled and chopped
     1/2  Tsp           Pepper
                        ----------
  20      Sheets        Dried Rice Paper (Banh Trang)
   4                    Eggs  -- beaten
   2      C             Peanut Oil

Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.

Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a
flat surface. With a pastry brush, paint beaten egg over the entire
surface of the rice paper piece. Before filling, wait for the egg mixture
to take effect, softening the wrappers; this take about 2 minutes. When
you become adept at this, you can work on several wrappers at a time. When
the wrapper looks soft and transparent, place about one teaspoon of
filling near the curved side, in the shape of a rectangle. Fold the side
over to enclose the filling and continue to roll. After 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. (This is a special method of keeping spring
rolls crisp.)