Vietnamese Spring Rolls

Mix pork, onion, eggs, crab, sprouts, bean threads, parsley, salt and pepper as you would to make meatballs. Fill a large flat bowl with warm water. Using 2 triangular papers for each spring roll, dip into warm water and overlap points (tip to tip). Place one large spoonful of pork mixture onto one paper and roll across to end of facing paper, tucking in the ends. Deep fry in hot oil about 10-15 minutes until dark golden brown. To eat, place a spring roll in a lettuce-leaf lined with a couple of mint leaves, roll up and dip in fish sauce, below.

FISH SAUCE 1 pint lemonade (or 1 lemon cut and squeezed thoroughly, 1 pint water and sugar to taste) 2 cloves crushed garlic 1 Tbsp or more (to taste) of bottled fish sauce (available in Oriental stores) 1/2 tsp crushed Italian red pepper Add garlic and crushed red pepper to lemonade. Add fish sauce several drops at a time until the lemonade turns brownish (to taste).

NOTE: Spring Rolls may be made ahead, fried 10 minutes, and frozen. Thaw and fry an additional 5-10 minutes when ready to serve. Fish sauce will keep in fridge a couple weeks.