Ingredients

  • 2 lbs ground pork 
  • 2 cans of white crab meat 
  • 2 carrots grated 
  • 2/3 cup of dried mushroom strips, such as wood ear mushrooms or Chinese black fungus 
  • 2 to 3 ounces of dried bean thread noodles (or mung bean noodles) 
  • 1 package of egg roll wrapper (25 or so) 

Instructions

  1. Soak noodles and mushrooms in separate bowls for about 20 minutes, then drain and drip dry in a colander.
  2. Cut the noodles into 1 ½ inch long pieces.
  3. Open cans of crab meat and drain.
  4. Combine all ingredients in a large bowl and mix well. 
  5. Turn wrapper sideways, with corners facing out and up and down.
  6. Spoon about 1 ½ Tablespoon of mixture on wrapper and fold side corners first over mixture and then fold bottom corner and roll and folder upper corner over, wetting it with eggwash first. This amount is meant if being served as a main, you can make smaller rolls for an appetizer.
  7. Fry rolls in oil at 350 for about 10 to 15 minutes or golden brown and floating. 

Serving Instructions

Serve with Nuoc Mam for dipping and lettuce for wrapping. If you’re serving as a main, serve with rice.