Thai Spring Rolls

lb package spring roll wrappers, each 5 inches square
1 egg, beaten
oil for deep-frying
Filling
2 tbsps vegetable oil
2 tbsps garlic mixture
   -(2 tbsps minced garlic
      2 tbsps cilantro root or stalks, chopped
      tbsp ground black pepper)
lb crabmeat
lb uncooked shrimp, shelled and finely chopped
lb ground pork
lb vermicelli, soaked in boiling water
        until soft and cut into inch lengths
1 cup mushrooms, chopped
2 tbsps nam pla (fish sauce)
2 tbsps lightly soy sauce
1 tsp sugar
5 green onions, finely chopped

1. Filling: heat the oil in a wok or large deep skillet. Add the garlic mixture and stir-fry for 1 minutes until golden brown. Add the crabmeat, shrimp, and pork, and stir-fry for 10-12 minutes, or until lightly cooked. Add the vermicelli, mushrooms, fish sauce, sugar, and green onions and stir-fry for 5 minutes, until all the liquid has been absorbed. Set aside to cool.

2. Separate the spring roll wrappers and spread them out under a clean tea towel to keep them soft. Put about 2 tablespoons of the filling on each spring roll wrapper, and brush the left and right borders with beaten egg.

3. Fold the sides over the filling and then roll up like a sausage. Brush the top edge with more beaten egg and then seal. Keep the filled rolls covered while you make the remaining spring rolls in the same way.

4. Heat the oil in a wok or deep-fat fryer and cook the spring rolls, a few at a time, for 5-8 minutes, or until golden brown. Turn them once during cooking so that they brown evenly. Drain them on absorbent paper towels and serve them hot.

     Serves 6.