30 sheets Vietnamese rice paper, sprinkled with water to soften
4 tablespoons cooking oil, for deep frying, add more if required

Filling
200 g Minced (ground) pork
50 g Crabmeat
100 g Shrimps, peeled, deveined and minced
100 g Yam, peeled and julienned
25 g Carrot, julienned
75 g Turnip, peeled and julienned
3 Wood ear fungus, soaked to soften, thinly sliced
25 g Glass noodles, soaked to soften then cut into 0.3 cm lengths
2 Shallots, peeled and finely chopped
1 teaspoons Garlic, finely chopped
1 Egg, well beaten
1 teaspoon Ground white pepper
1/2 teaspoon Salt
1 teaspoon Sugar

Garnishing
1 sprig Lettuce leaves
1 sprig Mint leaves
1 sprig Thai basil leaves
1/4 Cucumber, thinly sliced
Mixed fish sauce

In a large bowl, combine filling ingredients and mix well. Place a sheet of rice paper on a plate and scoop 1 heaped tablespoon of filling onto the centre. Fold left and right hand sides of rice paper in towards the centre to enclose filling. Then roll up from the edge closest to you to form a neat roll. Make 30 rolls. Heat oil over medium heat and deep fry rolls in batches until golden brown. Remove and drain well. Place a spring roll on a lettuce leaf and top with mint leaves, basil leaves and cucumber slices. Roll up and dip into mixed fish sauce before eating.