Spring Rolls

Ingredients

• 3 ounces bean sprouts 
• 1  carrots shredded
• 2 ounces crab meat 
• 4  eggs beaten
• 3 tablespoons fish sauce 
• 1 clove garlic chopped
• 2 pinches ground pepper black
• 1 pound ground pork lean
• 2 ounces mushrooms drained chopped
• 1 quart oil for deep frying
• 1  onion finely chopped
• 20 5-inch rice wrappers (6. diameter)
• 4 ounce shrimp drained chopped canned
• 2 ounces soy vermicelli dry
• 1 tablespoon soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• paper towels
• sauce pan
• kitchen towels

Directions

1. Soak the vermicelli 30 minutes in warm water; drain.
2. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
3. One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture.
4. Roll the wrappers, and allow them to set for 30 minutes.
5. In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
6. Fry the spring rolls one or two at a time until golden brown, about 3 minutes.
7. Drain on paper towels.