Vietnamese Fried Spring Rolls

In a small bowl, whisk together the fish sauce, white vinegar, sugar, lime juice, finely chopped red chilli, and finely chopped garlic cloves. Set aside until ready to serve.

Soak the dried glass noodles in hot water for about 2 minutes, or until just softened. Drain well and rinse under cold water to stop them from cooking further. Drain again and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible.

Place the drained noodles in a large bowl. Use scissors to cut the noodles into short lengths.

To the noodles, add the finely chopped prawns, pork mince, finely chopped Asian shallots, egg, fish sauce, sugar, ground white pepper, and sea salt. Mix until well combined.

Place a clean tea towel on your work surface. In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.

Dip a rice paper wrapper into the sugar water for only a couple of seconds, then place it onto the tea towel. Place 2 heaped tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up tightly into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.

Place the tray of assembled spring rolls into the fridge uncovered for 30 minutes to firm up.

Fill a saucepan or wok to about 1/3 capacity with vegetable oil. Heat over high heat until the oil reaches 325°F (165°C), or when a wooden spoon dipped into the oil forms small bubbles around it.

Carefully place the chilled spring rolls into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and blistered, about 3-5 minutes. Remove with a slotted spoon and drain on kitchen paper.

Serve the hot, crispy spring rolls immediately with the prepared nuoc cham dipping sauce. Arrange lettuce leaves and mint leaves on the side for wrapping.