This is a special food in Haiphong-Vietnam, normal this dish is square, but i changed a little to my personal liking.

Ingredients.

• 200 grams of crab meat.
• 100 grams of shrimps (shelled and deveined-cut into bruinoise dice).
• 150 grams of minced pork.
• 10 dried shiitake mushrooms
• 2 dried wood ear mushrooms.
• 150 grams of jicama seeds (peeled and chopped).
• 150 grams of carrot (peeled and chopped) .
• 2 egg-yolks.
• 30 grams clear noodles.
• 2 shallots (finely chopped).
• Green onion (chopped).
• 1 tsp black pepper.
• Pieces of rice paper wrapper.
• 1 carrot (thinly sliced-for pickle).
• 1/2 small onion (thinly sliced-for pickle).
• Rice noodles or dried noodles.
• Vegetable oil.

For dipping sauce

• 500 mls of warm water.
• 50 mls of fish sauce.
• 80 mls of rice vinegar.
• 50 grams of sugar.
• 2 tablespoons of chilli sauce.
• Black pepper, chilli (chopped), garlic (finely chopped).

Instructions.

• Mix well the carrots and onions with 1 tablespoon sugar and 1 tablespoon vinegar for about 15 minutes until soak up.
• Put mushrooms in a bowl and cover with hot water for about 15 minutes. Drain and rinse mushrooms, trim off any hard part of mushrooms. Then finely chopped the mushrooms.
• Put clear noodles in a bowl and cover with warm water. Soak and pulling noodles apart and stirring for about 10 minutes. Drain noodles and cut into 2 inches pieces.
• In the large bowl, put shrimps, crabmeat, minced pork, mushrooms, jicama seeds, carrots, egg-yolk, clear noodles, shallots, green onion, black pepper. Mix well.
• Before you start, you will need soaking the rice paper wrappers. To do this, fill a shallow bowl with some tap or filtered water. Take one rice paper wrapper and immerse it completely in the water. Make sure that the wrapper is completely wet. Put the wet wrapper on a large empty plate. Before you begin filling, wait about 30 seconds for the wrapper to soften.
• Place 1 tablespoon of the filling about 1 inch from the edge of the wrapper, on the side closest to you. Using the back of a spoon, press the filling flat into the shape of a small chocolate bar.
  Make sure that this first fold completely covers the filling, and pull the edge of the fold slightly under the filling making a taut, small parcel.
• Next, fold one side. Using both your hands, fold the right side of the wrapper toward the center, stopping where the filling is. Do the same with the other side-fold the left side of the wrapper toward the center, stopping where the filling is.
• Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper. Check all sides to make sure there are no loose ends on the wrapper. This ensures the filling won't escape when frying.
• Heat vegetable oil in the frying-pan over low heat, put the rolls into oil, deep fry until golden, transfer and drains rolls up right for about 2 or 3 minutes.

For dipping sauce:

• Mix sugar, garlic, black pepper, chilli (optional), rice vinegar, chilli sauce, water and fish sauce in the bowl and stir together until the sugar is dissolved, the important thing is that taste the sauce (sweet and sour).
• Serve hot with rice noodles (optional), dipping sauce and lettuce (cut into chiffonade), coriander and the pickled (carrots and onion).
• If you using dried rice noodles: Bring a large pot of water to boil, soak rice noodles, stiriing until softened, usually about 6 minutes. Drain and rinse with cool boiled water.

And done, hope you enjoy!