Vietnamese Meat Rolls

1 small (50 g/1½ oz) bundle bean thread vermicelli
3 golden shallots, finely chopped
3 spring onions, finely chopped
250 g (8 oz) minced pork or beef
250 g (8 oz) raw prawns, chopped
100 g (3½ oz) cooked crab meat
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
24 sheets spring roll wrappers or Vietnamese rice paper rounds
oil for deep-frying
Nuoc Cham

Remove the threads tying the bundle of vermicelli, place vermicelli in a bowl and pour boiling water over. Soak for 15 minutes, then drain and cut the vermicelli into short lengths. Combine with the shallots, spring onions, pork, prawns, crab meat, fish sauce, salt, sugar and pepper. If using spring roll wrappers, cut the sheets in half. Return to the plastic packet or cover the wrappers with a tea towel or they will dry out and be difficult to use. Shape 2 teaspoons of filling into a neat roll and place on one end of the wrapper. Fold in the ends and roll up so the filling is completely enclosed.

If using rice paper circles or triangles, dip each one quickly in tepid water for a few seconds to make them pliable, or brush the paper with a pastry brush dipped in water. Lay them on a working surface. Take 2 teaspoons of filling and shape into a neat roll. Place near one end of the circle, bring in the sides to cover the filling and roll up to enclose. Do not roll too tightly or the rolls may split during frying. Lay the rolls on sheets of absorbent kitchen paper and let them dry out slightly before frying. When all are made, deep-fry a few at a time in hot oil over medium heat until crisp and golden. Do not have the heat too high or they will brown before the filling cooks through. Drain on absorbent kitchen paper. Serve with soft lettuce leaves or bean sprouts. Each roll is wrapped in a lettuce leaf with a few sprouts, then dipped in Nuoc Cham and eaten.

Nuoc Cham Sauce:
1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced


Directions:
1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.

2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.