Vietnamese Nem Crispy Rolls

Make the filling by putting everything except the wrappers, in a bowl, season with salt and black pepper and then mix well.

Wet a tea towel until completely wet and fold it in half on a bench. Place a wrapper on the wet tea towel and press it gently to soak up a little water. You want it to be only JUST flexible enough to roll, but not wet. Place a spoonful or 2 of the filling mixture a third of the way up the wrapper. Fold the bottom over the filling, and then fold in the edges. Keep rolling up the wrapper and place seam-side down on a board. Repeat until filling is used. You may need to add more water to your tea-towel occasionally.

Heat ½ centimetre of oil in a frying pan until you see it shimmering. Fry the rolls gently on all sides until golden brown. Cut the rolls in half with a pair of sharp scissors and place on a plate.

To eat you take a lettuce leaf, place some herbs on it and then the half roll. Wrap, dip into nuoc cham and eat.