Put the fungus in a cup of warm water to re-hydrate.

Pan fry the pork chops.

Cut up the cooked pork chops.

Add the pork, green onions, and fungus to the food processor and chop until well blended but still coarse.

Cook the bean threads in boiling water about 3 minutes until softened.

Put the meat mixture in a large bowl, add the can of crab (drained), and the cooked noodles on top.

Cut the noodles, add one egg, salt, pepper and mix.

Add the other egg, and mix some more adding salt to taste.

Soften the rice paper in warm water and place on a flat surface.

Add a small hand-full of the meat mixture and roll.

Keep rolling until you run out of mixture. The recipe should make somewhere between 25 and 30 egg rolls depending on how big you make them.

When ready to serve, fry the rolled Vietnamese egg rolls in a pan with hot oil making sure all sides are brown and crispy about 5 minutes.

Serve with butter lettuce leaves and mint.

Let your guests make their own dipping sauce with lemon juice and fish sauce. The lemon juice/ fish sauce ratio doesn't matter. I like a lot of fish sauce but others will only use a couple of drops.

Wrap your egg roll in a lettuce leaf with some mint, dip and enjoy!