1 1/2 ounces/ 40 g dried wood ear mushrooms
1 1/2 ounces/ 40 g bean thread vermicelli
1 jicama, peeled and julienned
7 ounces/ 200 g minced pork
7 ounces/ 200 g crabmeat (from fish monger)
1/2 onion, finely diced
1 tablespoon sugar
Sea salt and ground white pepper
Sea salt and ground white pepper
1 tablespoon fish sauce
20 (8-inch/ 20 cm diameter) dried round rice paper wrappers
1 egg white, lightly beaten
Vegetable oil, for deep-frying
1 large handful perilla leaves
1 large handful fresh mint leaves
1 large handful fresh Vietnamese mint
17 1/2 ounces/ 500 g cooked rice vermicelli
3 tablespoons fried red shallots
3 tablespoons roasted peanuts
1 cup/ 250 ml nuoc cham
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