Soak the noodles in hot water for 15 minutes and drain.
50 g rice noodles
Mix the noodles, eggs, prawns, pork, crab meat, carrot, beansprouts, pepper, mushrooms, onion, vegetable oil, soy sauce, fish sauce and garlic in a large bowl.
200 g prawns, 50 g crab meat, 500 g pork mince, 75 g beansprouts, 4 large eggs, 1 large carrot, 1 medium onion, 1 clove garlic, 50 g mushrooms, 2 tbsp vegetable oil, 1 tablespoon soy sauce, 3 tablespoons fish sauce, 2 pinches white pepper
Using a little water, dampen the wrappers to make them pliable. Keep the others damp until needed.
20 fresh spring roll wrappers
Place between 2 to 3 tablespoons of the mixture into each wrapper.
Roll the wrapper up making sure you fold in the ends to keep it tight. They should stay together.
Roll the remainder of the wrappers, and place in the fridge under a damp towel and clingfilm to firm up.
Leave for 15 - 20 minutes.
In a large saucepan, heat the oil to 190 C or use a deep fat fryer.
rapeseed oil
Fry the spring rolls a few at a time until lovely and golden brown. Will take 2 - 3 minutes.