For stuffing: 1 pound ground pork 8 ounces shrimp, peeled, deveined and minced 4 ounces crab meat, minced 5 shallots, minced 2 garlic cloves, minced 1-1/2 ounce rice noodles, soaked in water and chopped 1 Tablespoon fish sauce 1 teaspoon sugar Pinch of salt and pepper
For wrappers: 25 rice paper wrappers, small size if available Water Vegetable oil for frying
For fish sauce dip: 1/4 cup water 1 teaspoon rice vinegar 1 teaspoon sugar 1 red chili, seeded and minced 2 garlic cloves, crushed 1 Tablespoon lime juice 2 Tablespoon fish sauce
For fish sauce dip: In a small saucepan, boil water, vinegar and sugar. Let cool. Mix together chili, garlic and lime juice. Add mixture to vinegar mixture. Add fish sauce and mix well.
To make rolls: Combine all stuffing ingredients in a bowl and mix well. Soak each sheet of rice paper in a large plate filled with water. Rice wrappers will become soft and pliable in a few minutes. Remove wrapper from water and place a spoonful of stuffing in center of wrapper. Fold left and right sides of wrapper into center and then roll up from bottom edge to far end. Be careful not to wrap too tightly or wrappers will tear.
Place rolls in hot oil and fry over medium heat until golden brown. Serve with fish sauce dip.