1/2 cup rice vinegar
1/2 cup sugar
1/4 cup water
3 garlic cloves, thinly sliced
1/2 teaspoon Chinese chili paste with garlic

1 skein (about 2 ounces) bean thread noodles
1 tablespoon vegetable oil 1/3 cup finely chopped shallots
1 garlic clove, crushed through a press
1 medium carrot, peeled and cut into 2-inch-long matchsticks
8 ounces fresh lump crabmeat, flaked and picked over for cartilage
1 cup coarsely chopped bean sprouts (about 4 ounces)
1/4 cup chopped fresh cilantro sprigs with stems
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 teaspoon sugar
1/4 teaspoon Vietnamese hot chili sauce or Tabasco sauce
15 egg roll wrappers
Vegetable shortening or oil for deep-frying

1. To make the sauce: In a small saucepan, mix the vinegar, sugar, water, garlic, and chili paste together. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat and let stand until cool. (The sauce can be prepared up to 1 day ahead and stored at room temperature.)

2. To make the spring rolls: In a medium bowl, cover the noodles with very hot water. Let stand until the noodles are soft and supple, about 10 minutes. Drain well in a sieve. Using kitchen scissors, snip through the bean threads in the sieve to cut them into more manageable tengths. Place in a bowl, cover with plastic wrap, and set aside.

3. Heat a large wok or skillet over high heat. Add the oil and tilt to coat the inside of the pan. Add the shallots and gartic and stir-fry until fragrant, about 15 seconds. Add the carrot and stir-fry until crisp-tender, about 1 minute. Add the crab, bean sprouts, cilantro, fish sauce, sugar, and chili or Tabasco sauce and stir-fry until heated through, about 2 minutes. Remove from heat and place in a shallow dish. Stir in the bean threads. Let coot completely.

4. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place an egg roll wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Place about 1/4 cup filliing on the bottom third of the wrapper and form it into a log that comes no closer than 1/2 inch to the edges of the wrapper. Fold up the bottom point and roll up the egg roll, folding in the side points as you roll it into a tight cylinder. Place a dab of water on the last point to adhere it to the roll. Place the spring roll, seam-side down, on the waxed paper. Repeat with the remaining filling and wrappers.

5. Place a large wire cake rack over a jelly roll pan. In a deep dutch oven, heat vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F In batches, without crowding, deep-fry the spring rolls until golden brown, about 3 minutes. Using a wire mesh skimmer, transfer to the wire rack and keep warm in the oven while deep-frying the remaining spring rolls. Serve immediately, with small bowls of the garlic sauce for dipping.

(Vietnamese or Thai fish sauces can be found in Asian groceries. Do not confuse them with Filipino fish sauce (pastis), which is tighter in flavor. If necessary, combine 1 teaspoon each Worcestershire sauce, Japanese soy sauce, and water to substitute for each tablespoon of fish sauce.)