While other Vietnamese spring rolls are in the classic cylindrical shape, nem cua bể is wrapped into squares; thus, the wrapping process requires extra care and attention. They come from Northern Vietnam and are different than Southern Vietnam's egg rolls in that the wrappers are a rice wrapper, leading to a crispier shell.\nIngredients: Dungeness Crab, Minced Pork, Wood Ear Mushroom, ShiItake Mushroom, Glass Noodles, Rice Paper, Jicama, Carrot\nContains: Shellfish