1 single bundle cellophane noodles
2 pieces tree ear shredded or fungus
1 lb. pork, ground
2 oz. sm. shrimp, ground
1 sm. onion, chopped
2 or 3 green onions (chopped)
2 carrots, shredded
2 eggs
Salt, pepper, sugar to taste
1 pkg. Lumpia wrappers (25), thawed

Soak noodles in hot water until soft. Drain; cut in 1/2 inch pieces. In large bowl add all ingredients; mix well just like making meat loaf (same texture).

Separate Lumpia wrappers (keep under damp towel so won't dry out). Lay wrapper on flat surface. Dipping your fingers in water, pat water around edges of wrapper so it's moist.

Put a spoon of meat mixture (good tablespoon) on end of wrapper. Roll wrapper over meat a couple turns, wrapping nice and tight. Turn sides in and roll up in a roll. Then deep fry medium heat until golden brown. Drain on paper towel and dip in fish sauce to eat.

NUOC CHAN FISH SAUCE:

2 cloves garlic, crushed
1 tsp. crushed red pepper flakes
3 tbsp. sugar
2 tbsp. fresh lime juice
4 tbsp. fish sauce
1 c. water

Combine all ingredients in small bowl. Stir to dissolve sugar. If too salty or too strong, add little more water and stir. Will keep in refrigerator in tightly covered glass container.