If using dried tree ear or cloud mushrooms, soak them separately in several changes of water to remove grit, then drain, squeezing to remove all water. Fresh tree ear mushrooms should be quickly rinsed, and patted dry, then remove tough whitish core and discard, and cut mushroom into thin trips.

Pat shredded carrot and onion with a cloth to remove excess moisture. Cut bean sproust into ½ inches (1.2 cm) length. Cut scallions into thin round.
Prepare dried noodles . Using scissors, cut noodles into manageable length.

Squeeze crabmeat firmly in your hand to extract any moisture. In a bowl, combine crabmeat, Vegetables and noodles. Add egg and toss to coat, season with pepper.
To make rolls, soften a rice paper sheet in the sugar water following direction on page 35. Add about 2-3 heaping tablespoons of filling, and roll. Cover lightly with plastic wrap to prevent drying, and fill remaining wrappers in the same way.
In a wok or deep fryer, heat 4 inches (10cm) oil to 325-370oF (170-180oC) and fry spring rolls in batches, until crisp and golden brown, about 5 minutes (see Caution). Transfer to paper towels to drain. Keep warm in a low oven while cooking successive batches. Serve with nuoc cham nem sauce and table greens.

Makes 30 rolls
Caution: When deep-frying, make sure the wok or deep fryer is never filled m ore than one-third full, as the oil can froth up to double its volume when food is added, and any spilled oil can catch on fire. Fried crab nems are cooked on oil at relatively low temperatures. High heat may cause the rolls to burst while frying.
 

Ingredients

1/2 oz ?(15g) dried, or 1 oz (30g) fresh, free ear or cloud mushrooms(black or white fungus)
1 carrot, peeled and shredded
1 small onion, shredded
1 cup (2oz/60 g) bean sprouts, rinsed and drained
3 scallions (shallots/ spring onions), including green parts
11/2 oz (45g) packet dried rice vermicelli noodles(bun)
8 oz (250g) cooked or lump crabmeat, picked over for shell
1 egg, beaten ground pepper to taste
1 teaspoon sugar dissolved in 1 cup (8 fl oz/ 250ml) water
1 tablespoon flour dissolved in 2-3 teaspoon water about 45 sheets rice paper, about 9 inches (23 cm) in diameter about 4-6 cups vegetable oil for deep- frying

For accompaniment:
Nuoc cham nem sauce
Table greens