60 g Bean thread noodles
1 large Egg, beaten lightly
225 g Lean ground pork
95 g Crab meat, picked clean
1 small Onion, peeled and finely chopped
2 Spring onions (scallions), finely chopped
1 Carrot, shredded
100 g Bean sprouts, blanched and drained
1/2 teaspoon Salt
1 tablespoon Fish sauce
1/2 teaspoon Freshly ground black pepper
Rolls
24 sheets Rice paper
500 ml Oil for deep frying
Accompaniments
24 sheets Butterhead lettuce leaves
40 g Fresh mint leaves
40 g Coriander leaves
1 Cucumber, peeled and cut into thin strips
625 ml Nuoc cham

Soak the bean thread noodles in cold water for 20 minutes. Drain and cut into 5cm lengths. To make the filling, in a large mixing bowl combine the snipped bean thread, egg, pork, crab meat, onion, spring onions, carrot and bean sprouts. Season the mixture with salt, fish sauce and black pepper and mix well. Sprinkle 2 sheets rice paper at a time with water and when each softens and is pliable, put 2 tablespoons filling 1 cm down from the lower edge of the paper.
Fold the bottom edge over the filling, then fold the right and left sides in over the filling. Roll the rice paper away from you, keeping the edges folded in, until the packet is complete. Repeat procedure with rice paper until you have used up the filling. You should have 24 rolls.
Heat the oil in a frying pan over medium heat. Fry the rolls, a few at a time, until crisp and golden on all sides. Remove from the oil and drain on paper towels. To serve, wrap each roll with mint leaves, fresh coriander leaves and a few strips of cucumber in a lettuce leaf. Serve with nuoc cham dipping sauce.

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