Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
- 40 g (1½ oz) dried wood ear mushrooms
- 40 g (1½ oz) bean thread vermicelli
- 1 jicama, peeled, julienned
- 200 g (7 oz) minced pork
- 200 g (7 oz) crabmeat (from fish monger)
- ½ onion, finely diced
- 1 tbsp sugar
- 2 tsp sea salt
- 2 tsp ground white pepper
- 1 tbsp fish sauce
- 20 dried round rice paper wrappers (20 cm/8 inch diameter)
- 1 egg white, lightly beaten
- vegetable oil, for deep-frying
- 500 g cooked rice vermicelli
- 1 large handful perilla
- 1 large handful mint
- 1 large handful Vietnamese mint
- 250 ml (9 fl oz/1 cup) nuoc cham
- 3 tbsp fried red shallots
- 3 tbsp roasted peanuts
- Soaking time 20 minutes
- Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4 cm (1½ inch) lengths.
- Place the sliced jicama in a muslin cloth and squeeze out its juice then discard.
- In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, sea salt, white pepper and fish sauce.
- Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
- Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface.
- Take 1½ heaped tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the centre.
- Roll the apex to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice papers.
- Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
- Fry the parcels in three batches for 6 minutes, or until lightly browned and crisp.
- Distribute the rice vermicelli noodles among 4–6 bowls, top with sliced herbs then cut the parcels into the bowls.
- Pour 2 tablespoons of nuoc cham to each bowl and garnish with fried shallots and peanuts.
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