Ingredients

1/2 oz dried wood ear mushrooms (about 2)

6 oz ground fatty pork (from shoulder)

1/4 lb jumbo lump crabmeat, picked over

1 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately

1/4 cup chopped fresh cilantro

1 tablespoon finely grated peeled fresh ginger

1 scallion, finely chopped

2 small garlic cloves, finely chopped

Rounded 1/4 teaspoon salt

30 Vietnamese rice-paper wedges*

About 6 cups peanut or vegetable oil

• Special equipment: a deep-fat thermometer

• Accompaniment:

  Description

  Fatty Pork Is The Standout Ingredient In These Crisp Spring Rolls; It Adds Intense Flavor And A Tender Texture To The Crab And Vegetable Filling....

  Epicurious
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