Serve with lettuce leaves, fresh mint and nem dipping sauce.

1. In two separate containers, soak the vermicelli and black mushrooms. Drain.
2. Finely chop the vermicelli, mushrooms, garlic, onion and shallots.
3. Combine everything, mixing in the crab (cartilage removed), the drained bean sprouts (cut into pieces) and the nuoc mam.

Making the nems

1. On a work surface, set out two kitchen towels and a bowl of lightly sweetened warm water. Dip the rice papers (two at a time) into the water. Once they are softened, place them on the towels.
2. Slightly fold in the edge of the rice paper, place a little filling on top, and roll up, folding in the sides and sealing tightly.
3. Repeat until all the ingredients are used.

Cooking

1. Heat the frying oil.
2. Fry the nems in small batches. When they are well-browned, drain and place on paper towels.