?Vietnamese fried spring rolls are a type of fried pastry that is popular in Vietnam and other Southeast Asian countries. The spring rolls are made with a variety of fillings, including vegetables, meats, and seafood. They are then fried in oil and served with dipping sauces.
Soak a small skein (approx. 50 g) of bean thread vermicelli in hot water for 10 minutes, then drain and measure. Cut noodles into 2.5 cm (1 in) lengths. Put into a bowl with the shallots, spring onions, pork, flaked crab meat, salt, fish sauce and pepper. Mix well.
If using small sheets, 125 mm (5 in) square, use 1 sheet per roll. If using large sheets, 250 mm (10 in) square, cut in half. Put 2 teaspoons of filling at one end. Roll up tightly, folding in the sides so the filling is completely enclosed. Moisten edge of wrapper with a little water or egg white to help it stick. If using rice paper, brush sheets with lukewarm water in which a teaspoon of sugar has been dissolved. Besides making the sheets pliable, the sugar helps the rolls to brown.
When all the rolls are made, heat oil in a wok and fry a few at a time on medium heat until golden. Oil should not be too hot or the filling will not cook through. Drain on paper towels.
To serve: Wrap each roll in a lettuce leaf including a small sprig of Vietnamese mint, coriander or parsley and a strip of cucumber. Dip in nuoc cham and eat immediately.