Sauces And Appetizers Recipes - Pork And Crabmeat  Rolls

Ingredients

• 30g (1oz) bean thread vermicelli, soaked for 30 minutes

• 125g (4oz) finely minced lean pork

• 2 spring onions, finely chopped

• 2 slices fresh ginger, finely shredded

• 180g (6oz) cooked crabmeat, flaked

• salt and pepper

• 10 dried rice paper wrappers (banb trang)

• 2 large eggs

• deep-frying oil

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Method:

1. Drain the vermicelli well and cut into short lengths. Mix with the pork, onions, ginger, crabmeat and seasonings. Beat the eggs with a little water and brush over the wrappers to soften.

2. Cut each into quarters and place a portion of the filling near the rounded edge. Fold this over the filling, then fold in the sides and firmly roll up towards the point.  Use a little more egg to moisten the point, if needed, so it will stick down.

3. Heat the deep oil and fry the rolls on moderate heat for about 25 minutes until cooked through, crisp and brown. Drain well before serving.