Cha gio

Method

Soak glass noodles and wood ear mushrooms in warm water for 15 minutes, then drain and chop finely. Finely mince shallots and garlic. Combine pork, crab meat, noodles, mushrooms, shallots, garlic, fish sauce, salt and pepper in a bowl and mix thoroughly. Dip each rice paper wrapper briefly in warm water to soften, lay flat, place 2 tablespoons of filling on the lower third, fold sides in, then roll tightly like a spring roll. Heat oil to 180C and fry rolls in batches for 3-4 minutes until golden and crispy, turning occasionally. Drain on kitchen paper. Serve hot with lettuce leaves, fresh herbs, and nuoc cham (Vietnamese dipping sauce made with fish sauce, lime, garlic, sugar and water).