Eggroll Thai Style (Po-Pia Thot)

This Egg Roll recipe is Thai-style with a filling of either pork or chicken and crab. Add shredded carrots, cabbage, bean sprouts, and black tree ear mushrooms (also known as black jelly fungus) for texture and balance. Season the mixture with Thai soy sauce, black pepper, sea salt and fresh garlic. Roll up in fresh egg roll wrappers,

Ingredients:
3.5 oz glass noodles (aka mung bean noodles)
thawed egg roll sheets
3.5 oz bean sprouts
1/2 lb ground pork or chicken
1/4 lb crab meat (frozen, canned or fresh)
1 egg
1/2 cup shredded cabbage
1/2 cup shredded carrot
1/3 cup (5-6) dried tree ear mushrooms, chopped (presoaked in hot water)
1/2 tbsp black pepper
1 tbsp light (thin) Thai soy sauce (Healthy Boy brand is preferred)
2 tsp sea salt
1 tbsp chopped garlic
3 cups cooking oil

Preparation
1. Soak the noodles until soft, then cut into short lengths.
2. Mix pork, crab meat, egg, cabbage, carrot, mushroom, pepper, salt, and light soy sauce together and then add the noodles and mix well.
3. Fry the garlic in 3 tbsp. oil and then add the pork-and-noodle mixture. Fry until fairly dry. Set aside to cool.
4. Place a tablespoon 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, rollup tightly, sealing the sheet closed with the paste (see below).
5. Deep fry in plenty of oil over low heat until crisp and golden brown.
6. Serve with egg roll sauce, sliced cucumber, and Thai sweet basil leaves.

Yield about 150 pieces. 6-8 servings

Notes on advance preparation: You may prepare in advance as egg rolls freeze excellently. Thaw out in the refrigerator overnight before deep frying in hot cooking oil (fry in light flavored oils like safflower, peanut, but please do not use olive oil).