25 g Rice vermicelli, soaked and cut into 1 inch length
2 tablespoons Dried black fungus, soaked and chopped
375 g Lean minced pork
100 g Crab meat
1 shallots, finely chopped
1 clove Garlic, finely chopped
1/2 teaspoon Salt
1 teaspoon Pepper
3 Eggs
8-12 Round rice paper wrappers
1 cup Vegetable oil, for deep frying

In a large bowl, mix together the vermicelli, black fungus, pork, crab meat, shallot, garlic, salt, pepper and 1 of the eggs. Beat the remaining eggs well in another bowl. Using a pastry brush, coat both sides of each rice paper wrapper with beaten egg. Do this one at a time and quite quickly, at the same time as you fill them, as they can be tricky to get off the work surface if you leave them too long. Put a spoonful of filling on each wrapper, shape it like a cigar so that it comes to within 2.5 cm of each side, for about 5 minutes at 190oC (375oF) until golden brown and crispy. Serve with nuoc cham dipping sauce or quick sweet chili sauce.