Place the dried glass noodles into a bowl of room-temperature water and leave to soak for about 20 minutes until softened.

Once soft, drain well and cut them into shorter lengths (around 2–3 inches long). This makes the filling easier to mix and roll.

What to look for: The noodles should feel soft and flexible, not hard or brittle.

In a large mixing bowl, add the minced pork, beansprouts, grated carrot, chopped onion, softened noodles, salt, pepper and fish sauce.

Give everything a gentle mix first, then add the beaten egg, chopped basil and mint.

Mix well until evenly combined.

Tip: Use clean hands for the best mix — it’s much easier to evenly distribute everything.

The filling should feel moist and hold together slightly when pressed.

Before wrapping all the rolls, fry a small teaspoon of filling in a pan until cooked through.

Taste and adjust the seasoning if needed.

Tip: This little step makes a huge difference and helps avoid under-seasoned rolls.

Fill a large shallow bowl or deep plate with water and stir in the sugar.

Working one at a time, dip a rice wrapper into the water for about 5–10 seconds until just softened.

Important: The wrapper will still feel slightly firm when you remove it, that’s perfect. It continues softening as you work.

Lay the wrapper onto a clean surface.

Place around 40g of filling in a log shape near one edge of the wrapper.

Fold the wrapper tightly over the filling and roll forward once.

Gently press the filling together as you roll to remove any air pockets.

Fold both sides inward, then continue rolling tightly until sealed.

What to look for: The roll should feel firm and compact with no trapped air bubbles. Tight rolling helps prevent splitting during frying.

Place each finished roll onto a tray lined with cling film or baking paper.

Transfer the rolls to the fridge and chill for at least 30 minutes.

This helps the wrappers dry slightly and firm up, which reduces bubbling during frying.

Take them out of the fridge about 10 minutes before frying.

Pour enough vegetable oil into a deep pan so it reaches about 2 inches deep.

Heat the oil to 170°C.

Carefully lower in 3–4 rolls at a time.

Tip: Don’t overcrowd the pan or the temperature will drop too much.

For the first minute, avoid letting the rolls touch each other as the wrappers will still be delicate.

Fry for about 5 minutes, turning occasionally.

What to look for: The rolls should become lightly golden, and the wrapper should feel firm and crisp.

Remove using a slotted spoon and drain on a wire rack.

Once all the rolls have had their first fry, increase the oil temperature slightly to 175°C.

Return the rolls to the oil for 1½–2 minutes until deep golden and beautifully crispy.

What to look for: The wrappers should be evenly golden brown with a super crisp shell.

Drain again on a wire rack.