| | FILLING |
| 2 | oz | Cellophane noodles, soaked in warm water for 20 minutes, then drained and cut onto 1-inch lengths |
| 1 | lb | Ground pork |
| 1 | lg | Onion, finely chopped |
| 2 | tb | Tree ears, soaked in warm water for 30 minutes, then drained and finely chopped |
| 3 | | Cloves garlic, finely chopped |
| 3 | | Shallots or white part of 3 scallions, finely chopped |
| 1 | cn | (7 ounces) crabmeat, cartilage removed and meat flaked with fingers |
| 1/2 | ts | Freshly ground black pepper |
| | PREPARATIONS FOR ASSEMBLING |
| 20 | | Sheets dried rice papers (banh trang) |
| 4 | | Eggs, well beaten |
| 2 | c | Peanut oil |
| | ACCOMPANIMENTS FOR SERVING |
| | Basic Vegetable Platter |
| | Carrot Salad |
| | Double recipe of Nuoc Cham |
