• 1 pack egg-roll sheets
• ½ lb. ground pork
• 3 oz. crab meat
• 1 egg
• 1 – 3 oz. pack mungbean noodles
• ½ cup shredded carrot
• ½ cup shredded cabbage
• 5-6 dried ear mushrooms (soaked in hot water), chopped
• ½ Tbs. black pepper
• 1 Tbs. chopped garlic
• ½ tsp. salt
• 1 Tbs. light soy sauce
• 3 cups vegetable oil

• Soak the noodles until soft, then cut into short lengths.
• Mix pork, egg, cabbage, carrots, mushrooms, pepper and light soy sauce together then add the noodles and mix well.
• Fry the garlic in 3 Tbs. oil and then add pork and noodle mixture. Fry until fairly dry, then set aside to cool.
• Place a teaspoonful of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, roll up tightly, sealing the sheet closed with the paste.
• Deep fry in plenty of vegetable oil over low heat until crisp and golden brown.
• Serve with sauce, sliced cucumber, and sweet basil leaves.

• ¼ cup vinegar
• ¼ cup water
• ½ cup sugar
• ½ tsp. salt
• ½ Tbs. chili, well pounded
• 2 tsp. tapioca flour mixed in 2 Tbs. water

• Mix the vinegar, water, sugar, salt and chili; heat to boiling, add a little of the flour water, boil a short time, then remove from heat.

Make 6-8 servings.