Cha Gio (Vietnamese Spring Rolls)

20 Sheets Dried Rice Paper (Banh Trang)
4 Eggs -- beaten
2 C Peanut Oil

Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.

Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a
flat surface. With a pastry brush, paint beaten egg over the entire
surface of the rice paper piece. Before filling, wait for the egg mixture
to take effect, softening the wrappers; this take about 2 minutes. When
you become adept at this, you can work on several wrappers at a time. When
the wrapper looks soft and transparent, place about one teaspoon of
filling near the curved side, in the shape of a rectangle. Fold the side
over to enclose the filling and continue to roll. After filling all the
wrappers, pour the oil into a large frying pan, put the spring rolls into
the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes
until a lovely golden brown. (This is a special method of keeping spring
rolls crisp.)



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Per serving: 4661 Calories; 454g Fat (87% calories from fat); 99g Protein;
54g Carbohydrate; 1097mg Cholesterol; 2732mg Sodium

Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

NOTES : The Vietnamese spring rolls are much smaller and more crisp than
the Chinese version. Unlike the Chinese spring rolls, they can be
rolled in the morning, then covered and refrigerated for several
hours before cooking. After cooking they will keep nice and crisp
in 150-degree oven for up to 3 hours. BTW you can substitute
shrimp and crabmeat with more ground pork or chicken if you don't