Vietnamese fried spring rolls differ from Chinese ones by having a rice-flour wrapper rather than a wheat-based one.

This recipe has been slightly modified to use (tinned) white crabmeat instead of prawns, which gives a better taste.

Makes 8 rolls (2 per person).

1. Put the dried mushrooms in a bowl and cover with plenty of hot water. Leave to soak for 15 mins. Drain and cut away and discard any woody parts and then thinly slice.
2. Bring a pan of unsalted water to the boil, drop in the rice vermicelli, remove from the heat and leave to stand for 1-2 mins until soft. Drain and run cold water over the noodles to stop them cooking. Drain again and cut into 3cm pieces with scissors.
3. Put the minced pork and crabmeat (or chopped prawns) into a large bowl and add the noodles, mushrooms, shallots, garlic, spring onions, carrot, fish sauce, sugar, egg and some white pepper. Mix together.
4. Place a damp tea towel on the work surface next to a shallow dish of hand-hot water.
5. Place a rice paper sheet in the water for no more than 10 secs and then lay it on the tea towel. Place 2 generous tbsps of the filling in a line across the wrapper, about 3cm up from the botton edge. Fold the bottom edge over the filling, give it 1 roll, then fold in the sides and continue to roll up. Set aside on a tray, seam side down, covered with clingfilm or a damp cloth to prevent them drying out.
6. Heat some oil for deep-frying to 190 degrees. Deep-fry a few rolls at a time for 5 mins, making sure they do not touch each other, until crisp. Drain on kitchen paper and keep warm in a low oven.
7. Serve with the herbs and lettuce leaves (as another wrapper) and nuoc cham dipping sauce.