Crab-and-Pork Spring Rolls - Restaurant Association of Nova Scotia

Ingredients

• 1/2 oz dried wood ear mushrooms (about 2)
• 6 oz ground fatty pork (from shoulder)
• 1/4 lb jumbo lump crabmeat, picked over
• 1 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately
• 1/4 cup chopped fresh cilantro
• 1 tablespoon finely grated peeled fresh ginger
• 1 scallion, finely chopped
• 2 small garlic cloves, finely chopped
• Rounded 1/4 teaspoon salt