Name: Crab-and-Pork Spring Rolls
Cook time: 2 hr
Total time: 2 1/4 hr
Yield: Makes 10 hors d'oeuvre servings
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; Accompaniment: nuoc cham dipping sauce .; a deep-fat thermometer

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Crab-and-Pork Spring RollsMartyn Thompson

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. Fresh ginger and a generous amount of cilantro add kick.

Cooks' note:

Rolls can be assembled (but not fried) 1 month ahead and frozen on a tray in 1 layer, 1/2 inch apart, about 2 hours, then transferred to an airtight container or sealed plastic bag and kept frozen. Thaw in refrigerator, uncovered, in 1 layer, 1/2 inch apart, then pat dry before frying.

Recipe notes

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