Crab-and-Pork Spring Rolls

Crab-and-Pork Spring Rolls
Photo by Martyn Thompson

Ingredients

  • ¼ teaspoon salt
  • nuoc cham dipping sauce .
  • 1 deep-fat thermometer
  • 30 Vietnamese rice-paper wedges
  • 1 tablespoon fresh ginger
  • 1 scallion
  • ¼ cup fresh cilantro
  • + 7 more ingredients
    • 1 large egg yolk
    • ¼ pound jumbo lump crabmeat
    • 1 whole large egg
    • ½ ounce dried wood ear mushrooms
    • 6 ounces ground fatty pork (from shoulder)
    • 6 cups peanut or vegetable oil
    • 2 small garlic cloves

Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.) Stir together mushrooms, ...

View full recipe at Epicurious

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