Yield: 80 Servings
|2 ounces||Bean-thread (cellophane) noo dles 1 lb. ground por|
|1 large||Onion; chopped fine|
|2 tablespoons||Tree ears (see cook's notes)|
|3||Garlic cloves; chopped fine|
|3||Scallions; chopped fine|
|7 ounces||Crab meat; cartilage removed and meat flaked|
|½ teaspoon||Pepper, black, ground|
|20||Sheets dried rice paper|
|4||Eggs; well beaten|
|2 cups||Oil, peanut|
|Nuoc cham dipping sauce|
Cook's notes: Tree ears, also called cloud ears, are dried fungi that look like dried black chips. When soaked in water they expand 5 or 6 times their orginal size. Soak in warm water for 30 minutes; drain and finely chop.
Procedure: Soak noodles in warm water for 20 minutes; drain and cut into 1" lengths. Combine noodles with remaining filling ingredients in a bowl and set aside. Cut a round rice-paper sheet into quarters.
Place cut paper on a flat surface. With a pastry brush, paint beaten eggs over the entire surface of each of the pieces. Before filling, wait for the egg mixture to soften the wrappers; this takes about two minutes. When the wrapper looks soft and transparent, place about 1 tsp. of filling near the curved side, in the shape of a rectangle.
Fold the sides over to enclose filling and continue to roll.
After filling all the wrappers, pour the oil into a large, deep frying pan or wok, put the rolls into the cold oil, turn the heat to moderate and fry 20 to 30 minutes until golden brown.
Presentation: Serve hot. Serve spring rolls on vegetable platterss among lettuce, mint leaves, cilantro and cucumber slices. Also serve with nuoc cham sauce if desired. Makes 80 spring rolls. Source: Classic Cuisine of Vietnam Cookbook, by Bach Ngo and Gloria Zimmerman.