Vietnamese Lumpia (Cha Gio) - cooking recipe

Ingredients

1 piece dried black fungus or 1 large dried mushroom
1/4 c. bean thread noodles
1/2 lb. boneless lean pork
1/4 lb. medium-size shrimp, shelled and deveined
1/2 c. drained or cooked crab meat
6 water chestnuts, finely chopped
2 green onions (white part only), finely chopped
1/2 tsp. salt
1/8 tsp. white pepper
3/4 c. lemon-lime soda
16 (8-inch) round rice wrappers
2 c. vegetable oil
10 to 12 lettuce leaves
1 small cucumber, peeled and sliced
8 mint sprigs

Preparation

Soak black fungus in cold water until softened, 30 to 45 minutes.
Drain and finely chop.
There will be about 2 tablespoons; set aside.
To measure bean threads, cut from bunch with kitchen scissors; pack into 1/4-cup measure.
Place bean threads in a bowl and cover with cold water; let stand about 30 minutes or until softened.
Bring 1 1/2 cups of water to boil in a small saucepan.
Add drained bean threads.
Boil 2 minutes; drain and set aside.
Grind pork and shrimp in a meat grinder or food processor until finely chopped.
Place in a medium-size bowl.
Add crab meat, black fungus, bean threads, water chestnuts, green onions, salt and pepper.
Mix thoroughly.
Combine lemon-lime soda and 1 1/2 cups water in a small bowl.
Place 1 rice paper on a flat surface; brush each side lightly with water/soda mixture.
Using your fingertips, soft brush or paper towel or pour liquid in a large dinner plate and dip wrapper in water mixture.
When wrapper has softened, place 2 tablespoons filling above bottom edge. Spread slightly, leaving sides clear.
Fold bottom of wrapper over filling.
Fold sides over filling toward center and roll up to top. Continue until all wrappers are filled.
Heat oil in a wok to 360\u00b0 or until a 1-inch bread cube turns golden brown in 60 seconds.
Add rolls, a few at a time; fry about 10 minutes or until golden brown, turning as needed.
Drain on paper towels.
To serve, tear off a piece of lettuce.
Place roll half on lettuce and dip in the sauce. Makes 16 rolls.