Cha Gio (Fried Pork and Crab Rolls)

Makes about 24

Ingredients
1/2 cup soaked cellophane noodles
1 small onion, finely chopped
6 spring onions, finely chopped
8 oz. pork mince
6 oz. crab meat, frozen or canned
1/2 teaspoon salt
1 tablespoon fish sauce
1/4 teaspoon ground black pepper
Half packet Chinese spring roll wrappers
Oil for deep frying
Lettuce leaves
Fresh mint or parsley or fresh coriander leaves
Strips of cucumber

Cooking Method

1. Soak a small amount of cellophane noodles in hot water for 10 minutes, then drain and measure 1/2 cup.
2. Cut into 1-inch lengths with a sharp knife.
3. Put into a bowl with the onion, spring onion, pork, flaked crab meat, salt, fish sauce and pepper. Mix well.
4. Cut each spring roll wrapper in halves and put 2 teaspoons of filling on one end, shaping it into a neat roll.
5. Roll up, turning in the sides to that the filling is completely enclosed.
6. Moisten edge of wrapper with a little water or egg white to stick.
7. When all the rolls are made, heat oil in a wok and fry a few at a time on medium heat until they are crisp and golden. (Do not have oil too hot or the filling wiill not cook through.)
8. Drain on absorbent paper.

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