In South East Asia, spring roll is widely eaten and they have their own unique style to cook. In Thailand also, they have their unique spring roll which mixed up with vegetable, seafood, and pork (or sometimes chicken).

* 2 ounces dry soy vermicelli
* 4 eggs, beaten
* 1 onion, finely chopped
* 2 ounces mushrooms, drained and chopped
* 3/4 (4 ounce) can small shrimp, drained and chopped
* 1 pound lean ground pork
* 2 tablespoons vegetable oil
* 1 carrot, shredded
* 2 ounces crab meat
* 3 ounces bean sprouts
* 2 pinches ground black pepper
* 1 tablespoon soy sauce
* 3 tablespoons fish sauce
* 1 clove garlic, chopped
* 20 rice wrappers (6.5 inch diameter)
* 1 quart oil for deep frying

1. Soak the vermicelli 30 minutes in warm water; drain.
2. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crab meat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
3. One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
4. In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.