Vietnamese Egg Rolls

Note: The soup spoons used in the amounts above are Asian soup spoons -- which hold quite a bit more than Western soup spoons. Go to a chinese restaurant to see what I'm talking about .

1. Heat water almost to boiling in large bowl. This will be used to wet rice paper when making rolls.

2. Put ground pork in big mixing bowl.

3. Boil bean thread, strain, cut into manageable lengths, add to bowl.

4. Soak black fungus in boiling water, strain, cut into manageable lengths, add to bowl.

5. Chop onions and green onions (2/3 the way up), add to bowl.

6. Add oyster sauce, pepper, sugar, salt, cornstarch mixture, eggs.

7. Knead mixture in bowl until even.

8. Wet the rice paper in the hot water (from step 1). Once it becomes pliable but not too sticky, fold 1/3 of paper down. This gives the roll a thicker area to spread the meat mixture on.

9. Place meat mixture on folded rice paper, spread so that there is 1 inch of space on each of the ends.

10. Fold the ends of the rice paper on top of the meat mixture.

11. Roll it up, pulling the roll if necessary to make a firm wrap.

12. Repeat steps 8 through 11 until all rice paper or meat mixture is gone.

13. Poke rolls with toothpick liberally (this prevents them from blowing up in the fryer).

14. Fry rolls in deep fryer at 350 degrees for 15 minutes or until fryer is noticeably quieter (the water will have been cooked off � the water is what makes the fryer loud!).