Crispy Vietnamese Pork Spring Rolls

Step 1

Mince the garlic until pieces are smaller than a grain of rice—about pencil-tip dot size—using a chef's knife on a cutting board.

Step 2

Chop the mint and cilantro together into small pieces until they're about the size of confetti; combine in a small bowl and set aside.

Step 3

Pour 2 tablespoons of fish sauce into a small bowl for dipping sauce and set aside; reserve 1 tablespoon for the filling.

Step 4

Heat the oil in a 3-quart pot or wok over medium-high heat until a wooden chopstick dipped in it produces steady, vigorous bubbles, about 5 minutes.

Step 5

While oil heats, place ground pork in a bowl with the minced garlic, chopped herbs, and reserved 1 tablespoon fish sauce; mix with your fingers until just combined.

Step 6

Fill a shallow dish with room-temperature water; dip one rice paper into the water for exactly 3 seconds until it's slightly flexible but still stiff, then lay it flat on a clean surface.

Step 7

Spoon 1.5 tablespoons of pork filling onto the lower third of the rice paper in a 3-inch horizontal line, leaving 1 inch space on each side.

Step 8

Fold the bottom edge of the rice paper up and over the filling, then fold the left and right sides inward toward the center like an envelope flap.

Step 9

Roll the bundle away from you tightly until sealed, using your fingertips to press as you roll; the finished roll should be a cylinder about 3 inches long.

Step 10

Repeat filling and rolling with remaining rice paper and pork mixture until you have 12 rolls total; place seam-side down on a plate.

Step 11

Carefully lower 4 rolls into the hot oil using a slotted spoon or tongs; they should sizzle immediately and gently float to the surface.

Step 12

Cook for 2 minutes until the bottom side turns golden amber, then use tongs to flip each roll and cook the other side for 2 more minutes until equally golden.

Step 13

Transfer the cooked rolls to a paper towel-lined plate using a slotted spoon; repeat with remaining rolls in batches of 4, waiting 30 seconds between batches.

Step 14

Serve warm rolls on a plate with the fish sauce dipping bowl alongside; eat rolls whole or dipped in the sauce.