Cha Gio (Vietnamese Spring Rolls)

Ingredients
2 oz rice vermicelli
1 lb ground lean pork (may be substituted with chicken)
1 large onion
2 tbs Nam Meo (Tree Ears Dried Mushroom)
3 garlic cloves - finely chopped
8 oz crab meat
4 oz shrimp - shelled and chopped
1/2 tsp pepper
20 sheets Banh Trang (dried rice paper)
4 eggs - beaten
2 cups peanut oil

instructions
1. Soak noodles in warm water for 20 minutes and cut into 1 inch lengths
2. Soak Tree Ear in warm water for 30 minutes, drain and finely chop
3. Combine the filling ingredients in a bowl and set aside
4. Cut a round rice paper sheet into quarters
5. Place the cut rice paper on a flat surface.
6. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece
7. Before filling, wait for the egg mixture to take effect, softening the wrappers (2 minutes)
8. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle
9. Fold the side over to enclose the filling and continue to roll
10. After filling all the wrappers, pour the oil into a large frying pan
11. Put the spring rolls into the cold oil, turn the heat to moderate
12. Fry for 20 to 30 minutes until a lovely golden brown