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Soak the bean threads in hot water for 10 minutes, drain and chop to 4 inch lengths. Soak the dried Chinese mushrooms and black fungus in hot water for 10 minutes, drain, remove tough stems from mushrooms and shred mushroom caps and black fungus. Heat wok. Add peanut oil, ground pork, shrimp, shallots and garlic. Stir fry until pork changes color. Set aside to cool. Mix noodles, mushrooms, pork/shrimp mixture, carrots, fish sauce and cloves in a bowl. Place egg in small bowl and beat lightly. Peel off an eggroll wrapper and place on board with one point towards you (diamond, not square). Place about 1-1/2 tbsp of filling on wrapper, fold point nearest you over filling. Fold sides inwards, then roll up. Dip a finger in the egg and use it to seal the edges of the wrapper. 6. Place each finished roll on wax paper, making sure that the rolls do not touch each other. Heat oil to 375ºF. Fry rolls, a few at a time, until they are golden brown. Drain on paper towels.

 Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997