mixing until well blended. Set aside. soft. Remove and place on a dry surface, smoothing it with your fingers. Place 21/2 heaping tablespoons of the Filling onto the wrapper. Fold one end of the wrapper over the Filling, then fold the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up. a few at a time, for about 5 minutes each until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. leaves. lettuce. bean sprouts, Carrot and Radish Pickles (page 25) and a bowl of Fish Sauce Dip (page 26) on the side. Note: Wrap the fragrant leaves and lettuce around the spring rolls before dip- ping into the sauce and eating them. This is a fun recipe to experiment with. Try using different ingredients such as ground chicken or duck in the Filling. To make mini-sized spring rolls (as shown on photo), use smaller size rice paper wrappers (each 5 in/12.5 em in diameter) with 1 heaping tablespoon of Filling. This would make about 50 mini rolls

Heat the oil in a wok over medium heat until hot. Deep-fry the spring rolls,

Place the spring rolls on a serving platter and serve with the fragrant