1. Soak noodles in warm water for 20 minutes and cut into 1-inch lengths. Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
2. Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll.
3. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.)
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|Serving Size: 1 recipe (2427g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 4815 (80%)|
|Amt Per Serving||% DV|
|Total Fat 535g||713 %|
|Saturated Fat 104.7g||523 %|
|Monounsaturated Fat 238.2g|
|Polyunsanturated Fat 153g|
|Cholesterol 4497.6mg||1384 %|
|Sodium 3481.4mg||120 %|
|Potassium 2249.4mg||59 %|
|Total Carbohydrate 120.7g||36 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 117.5g|
|Protein 192.2g||275 %|
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Calories per serving: 6019
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