Spring Rolls with Ground Pork Filling

Place rice leaves next to each other on a damp kitchen towel and let rest for about 15 minutes to soften.

For the spring roll, soak glass noodles in a bowl with hot water for about 10 minutes. Rinse scallions, trim and finely chop. Drain glass noodles and chop with scissors. Pat dry crabmeat and chop. Mix crabmeat with noodles, ground pork and chopped green scallions. Mix shrimp paste with fish sauce until smooth and mix with cilantro leaves to ground pork noodle mixture. Mix all well and season with salt and pepper. Spoon 1 tablespoon of the filling onto rice leaves, turn sideways, moisten the upper end with water, roll up and press firmly.

For frying, pour oil into a wok until it reaches about 5 cm (approximately 2 inches) high and heat. (To test heat, place a wooden spoon in oil. If small bubbles form around the spoon, the oil is ready). Fry spring rolls in the wok in portions for about 4 minutes until golden brown. Keep cooked spring rolls warm in the oven at 70°C (approximately 150°F). Serve with a salad and chile pepper dip (directions below).