Directions

To Make

1. Place all ingredients for A into a food processor and process on low speed until a paste forms.
2. In a small bowl, mix ingredients B to make the sealing glue. Set aside.
3. Prepare the wrappers by cutting them diagonally into triangles. Keep the separated wrappers under a damp tea towel.
4. To wrap, place a triangle wrapper with the long side facing you. Add 1 tsp filling to the centre of the long edge and shape into a 4cm log. Roll up three times, fold in both sides, continue rolling to the tip, then seal with a dab of the glue.
5. Place sealed spring rolls seam-side down on a tray. Repeat with remaining wrappers.
6. Freeze the spring rolls for at least 30 minutes before frying.
7. Heat oil in a wok or deep pot over medium heat. Test by dipping a wooden chopstick—if bubbles form, it’s ready.
8. Fry frozen spring rolls in small batches for 10–15 minutes until golden brown, adjusting heat as needed. Drain on paper towels.

To Prepare Dipping Sauce

1. Pound garlic, chillies, and sugar in a mortar to your desired texture.
2. Add fish sauce, lime juice, and water. Stir until sugar dissolves and adjust to taste.
3. Serve spring rolls with Nuoc Cham, lettuce and Vietnamese mint.