Cha gio (spring rolls)

2 tablespoons garlic, chopped
Spring roll skins, as needed
1 tablespoon Fish sauce (nuoc mam)
peanut oil, for frying
1 cup Vermicelli noodles (rice noodles), cooked, drained, and coarsely chopped 1 cup Cilantro leaves
1 pound ground pork
8 lettuce leaves
1/4 cup red onion, chopped
1/4 cup chives, chopped
1/2 pound shrimp, chopped
4 ounces canned lump crabmeat
Nuoc Cham dipping sauce, as needed
to taste white pepper

1. Soak mushrooms in warm water for about 20 minutes; remove tough portions and chop finely.
2. Chop pork and combine with shrimp, crabmeat, fish sauce, pepper, garlic, onions, and chives.
3. Add mushrooms and noodles, and combine thoroughly with your hands.
4. Dip rice paper in warm water. Cover with a cloth; they will take a minute to soften. Be sure to keep softened papers separate.
5. Put a heaped spoonful of the filling across the bottom third of the rice paper. Fold over the edges and roll to make a neat package.
6. Arrange lettuce leaves and cilantro on a serving tray.
7. Heat oil for frying. Deep-fry the rolls until golden brown. Blot on paper towels.
8. To serve, place a few cilantro leaves inside a lettuce leaf. Top with the roll and roll up firmly. Serve with dipping sauce.