Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   tree ear mushrooms
   1      cup           soaked -- roughly chopped
                        thread noodles
   1      pound         ground pork
     1/2  pound         chopped shrimp or crabmeat
   1      tablespoon    fish sauce
   1      teaspoon      salt and pepper -- (white)
   2                    garlic cloves -- chopped
     1/4  cup           chopped red onion and -- chives
   8      rounds        rice paper
                        beer
                        mint -- basil and coriander
                        lettuce leaves
                        cucumber slices
                        -----dipping sauce-----
     1/4  cup           minced garlic
     1/2  cup           fish sauce
     1/3  cup           lime juice
   1      tablespoon    sugar
   1      teaspoon      sa-te oil

Preparation:

Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands. Brush the rice paper on each side with the beer and set aside. Cover with a cloth as you work. They take a minute or two to soften. Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves, garnishes and dip sauce. This is from the "Art of Asian Cooking" by Bruce Cost. I was fortunate to have taken classes from him in Berkeley.