Spring Rolls (Chả Giò)

Chả giò (Spring Rolls) 
(khoảng chừng 90 cuốn) (makes about 90 rolls)

400g crab meat (cua) (usually frozen, drain well) 
500g prawn mince (tôm)
1kg pork mince (heo bằm)
5-6 small carrots processed (cà rốt nhỏ)
3 small onions processed (hành củ nhỏ)
2 packets spring roll wrapper (bánh gói)
100g bean vermicelli cut finely (miến )
4-5 dried fungus soaked and cut finely (mộc nhĩ )
1 egg, yolk to bind, white for sticking pastry together 
salt and pepper to taste (muối tiêu vừa ăn)

combine well 

muốn cho chả giò đừng bể , nhân phải khô..có thể vắt cà rốt với hành sau khi xay ra hoặc dùng miến khô để thấm nước từ cà rốt và hành ..

need to keep filling as dry as possible to prevent breakage, instead of soaking the bean vermicelli use it dry to soak up the juice from the carrots and onion alternative is to squeeze all the juice from the carrots and onion after processing by wrapping it in a cloth and squeezing.

the pastry is usually bought frozen, when ready to wrap thaw a little and then separate them one by one, cover with a tea towel to prevent them from drying out. 
if left too long the pastry will get wet and soggy and will break during frying.

oil need to be hot, test with a wooden chop stick , should be bubbly around the chop stick. 

We usually eat spring rolls with vermicelli..lettuce, herbs, rice vermicelli and fish sauce for dipping...can also just wrap spring rolls in lettuce leaves, herbs and dip them in the fish sauce