Directions

To Prep

1. Combine all the filling ingredients in a large bowl and mix well.
2. Dip one rice paper sheet briefly into warm water until slightly softened and place it on a clean work surface.
3. Place a portion of the filling near the bottom edge of the rice paper.
4. Fold the bottom edge over the filling, fold in both sides, then roll tightly to enclose.
5. Repeat with the remaining rice paper sheets and filling.
6. Refrigerate for 10–20 minutes to allow the rice paper wrappers to dry slightly.

To Cook

1. In a large pot with enough oil to deep fry the rice paper rolls, heat over a medium to high heat.
2. Fry the rice paper rolls in batches or one at a time for 5 minutes to allow the fillings to cook. Ensure that the heat isn’t too high to prevent the rolls from burning. Take further care when frying the rolls too as they will stick together at the start of frying.
3. When the rolls have cooked, remove them from the oil and let them drain on a paper towel or over a rack.

To Serve

1. Garnish and serve immediately with our nuoc cham dipping sauce.