Crab And Pork Egg Rolls(Cha Gio)

• 1/2 lb. ground pork
• 2 oz. cooked crab meat
• 1/4 lb. carrot, shredded
• 1/4 lb. onion, shredded
• 1 Tbsp. dried tree ears
• 1/2 pkg. cellophane noodles
• 3 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. m.s.g.
• 12 middle rice paper wrappers
• 1 egg
• peanut or vegetable oil for frying

1. Soak tree ears in hot water until they inflate, about 5 minutes.
2. Drain, rinse well and chop.
3. Soak cellophane noodles with cold water until pliable, about 5 minutes.
4. Drain and with scissors, cut them into 2-inch lengths.
5. Mix pork, crab, carrot, onion, salt, pepper, m.s.g, egg yolk, tree ears and noodles in a large bowl.
6. Coat each rice paper wrapper with hot water by using pastry brush.
7. Allow to stand a few moments to soften.
8. Place a good tablespoon of filling mixture into a rice paper.
9. Fold it up neatly (use egg white to seal).
10. Deep-fry the folded rolls in oil at 350u0b0 to 375u0b0 immediately until golden brown.
11. Place browned rolls on end in colander to drain off oil.
12. Serve hot with nuoc mam dipping sauce or without.

ground pork, crab meat, carrot, onion, cellophane noodles, salt, black pepper, rice paper, egg, peanut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171849 (may not work)