40g cooked prawns, cleaned and deshelled
30g cooked crab meat
5g fresh shiitake mushroom, finely chopped
5g shallot, finely chopped
3g glass or vermicelli noodles, soaked in hot water and chopped/
3g spring onion, chopped
3g carrot, finely chopped
3g celery, finely chopped
5ml fish sauce
3ml oyster sauce
1 egg, beaten
5 rice paper wrappers
Salt and pepper
Oil, for frying
Cucumber and carrot sticks
Fresh herbs, mint and coriander leaves
Sweet chilli dipping sauce
1 In a large bowl, mix the first eight ingredients together. Season and add the sugar, fish sauce, oyster sauce, and beaten egg (reserve a little bit of the egg to seal the rolls). Mix everything together well.
2 Lay the rice paper wrappers out on a flat surface. Take a small amount of the filling mixture and spoon it across one side of the wrapper, then roll up and glue closed with the beaten egg.
3 Deep fry the rolls in hot oil for about 7 minutes until they become crispy.
4 Plate the crispy rolls with the garnish and a bowl of sweet chilli dipping sauce to serve.