Put the mushroom in a bowl, cover with water and soak for 20 minutes. Drain and thinly slice.

Meanwhile, soak the bean vermicelli noodles in a bowl of water for 20 minutes. Drain and cut into 4 cm lengths.

Place the sliced jicama in a piece of cheesecloth and squeeze out its juice, discarding the juice. Put the jicama in a large mixing bowl along with the mushrooms, soaked bean vermicelli noodles, pork, crabmeat, onion, sugar, salt, pepper and fish sauce

Knead the mixture in the bowl for 10 minutes, or until your arms get tired - you are after a smooth, homogenous mixture here.

Working with one sheet at the time, transfer the sheets to a chopping board or work surface, brush the rice paper sheet with coconut milk until a bit softens.

Take 1 1/2 heaped tablespoon of the noodle mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the center. Roll from the top to form a nice firm roll and secure with a dab of egg white. Repeat until you have filled all the rice paper sheets.

One- third fill a wok or deep saucepan with oil and heat 180 degree celsius.

Fry the parcels in three batches for 6 minutes each or until lightly browned and crisp.

Distribute the cooked rice vermicelli noodles among serving bowls and top with the herbs. Cut the parcels into the bowls.

Drizzle some of the Nuoc mam charm over each bowl. Garnish with fried shallots and peanuts and serve.

Nouc mam cham dipping sauce:

Put the fish sauce, vinegar and sugar in a small saucepan with 125 ml water. Place over medium heat, stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.

Just before serving, stir in the garlic, ch