1.
Drain the mushrooms, squeezing out the excess moisture. Remove the stems, and thinly slice the caps into a bowl. Add the pork, shrimp, crabmeat, carrot, cellophane noodles, scallions and garlic.
2.
Season with the fish sauce, lime juice and pepper. Set the mixture aside for about 30 minutes to allow flavors to blend.
1.
Place a rice sheet on a flat surface, and brush with warm water until it is pliable. Place about 2 teaspoons of the filling near the edge of the rice sheet. Fold the sides over the filling, fold in the two ends, then roll up, sealing the ends of the roll with a little water. Make more rolls in the same way until all the filling is used up.
2.
Heat the oil for deep-frying to 350°F or until a cube dry bread added to the oil browns in about 30 - 45 seconds. Add the rolls, a few at a time, fry until golden brown and crisp. Drain on paper towels. Serve the spring rolls hot, garnished with the lettuce, cucumber and cilantro. Offer the nuoc cham sauce separately.
3.
Serve the spring rolls hot, garnished with the lettuce, cucumber and cilantro. Offer the nuoc cham sauce separately.
