Sping rolls, or Nems

I wanted to make nems (fried spring rolls) for a long time. I was in the thirteenth arrondissement today, so it was the occasion.I made them with pork coocked in water, a little soy sauce, garlic and rice vinegar (red cooking style). When perfectly cooked and choped I added to prepare the filling choped shrimps, cilantro, fresh mint,  nuoc mam (fish sauce), cut rice noodles and sesame oil. The last step was to fry the rolls in a wok  until crunchy and golden brown. I served them wrapped with lettuce and mint leaves, accompanied with a nem sauce I made with nuoc mam, sugar, rice vinegar, hot pepper, a little lemon juice and grated carrots. Very good!