| 1 | Soak tree ears, set aside bean thread noodles. |
| 2 | Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. |
| 3 | Drain and dry the tree ears and add them. |
| 4 | Add the bean thread noodles and blend thoroughly kneading with the hands. |
| 5 | Brush the rice paper on each side with the beer and set aside. |
| 6 | Cover with a cloth as you work. |
| 7 | They take a minute or two to soften. |
| 8 | Put a heaping spoonful of the filling across the bottom third of the rice skin. |
| 9 | Tuck away from you twice. |
| 10 | Fold the sides over, then continue to roll. |
| 11 | Seal with beaten egg and cornstarch. |
| 12 | Fry in oil heated to about 350f until golden. |
| 13 | Serve with lettuce leaves, garnishes and dip sauce. |
| 14 | This is from the "art of asian cooking" by bruce cost. |
| 15 | I was fortunate to have taken classes from him in berkeley |
