Photo by secretlondon

Ingredients
20 – 25 Rice paper wrappers (some may be broken)
310 g Ground chicken (or half crabmeat, half ground pork)
20 g Green bean thread vermicelli
1 Carrot, cut into thin strips
4-Jan Cabbage, cut into fine strips
2 Green onions (scallions), minced
5 g Sugar
2.5 g Salt
2.5 white pepper
15 ml Oyster sauce
3 cloves Garlic, minced
45 ml Vegetable oil (extra oil may be required for deep frying)
1 Egg
Garnishing
1 sprig Lettuce leaves
1 sprig Mint leaves

Directions
In hot water, soak vermicelli for 5 minutes until soft. Drain, cut into 2 in lengths and reserve.
Add 3 tablespoons oil to wok or pan. Add garlic and chicken (or crabmeat and pork) and cook about 8 minutes, mashing with a fork so they do not clump together. Add cabbage, carrot, green onions (scallions) and vermicelli to cook on high for about 3 minutes until vegetables soften. Turn off heat, add salt, sugar, pepper and oyster sauce. Stir to mix well. When mixture is cool, brush each side of the rice wrappers or dip them hot water to moisten them or they will dry and break. Place 1 tablespoon of the mixture into each wrapper, turn sides in first, roll and seal each with beaten egg. Refrigerate until needed. Heat extra oil in wok or pan. Deep fry rolls until golden. Serve on lettuce leaves garnished with lettuce and mint leaves. Serve with bottled sweet chili pepper sauce or nuoc cham sauce.

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