Directions

1. 1

   Combine the ground pork, chopped spring onions, grated ginger, and chopped wild garlic leaves in a large mixing bowl.

2. 2

   Add the grated carrot and chopped rice noodles to the pork mixture and stir well to combine all ingredients evenly.

3. 3

   Pour in the fish sauce and gluten-free soy sauce, then sprinkle 1 teaspoon of sugar over the mixture. Stir thoroughly until all seasonings are fully incorporated and the mixture is consistent.

4. 4

   Fill a shallow bowl with warm water and stir in the remaining 2 teaspoons of sugar until dissolved. This sweetened water will help the rice paper wrappers become pliable and develop a golden color when fried.

5. 5

   Working with one rice paper wrapper at a time, dip it into the warm sugared water for 5 to 10 seconds until softened, then carefully place it on a clean work board.

6. 6

   Spoon 2 to 3 tablespoons of the pork filling onto the lower third of the rice paper wrapper, leaving space at the sides.

7. 7

   Fold the bottom edge of the wrapper over the filling, then fold in both side edges toward the center, and roll tightly away from you, pressing firmly as you go to avoid trapping air bubbles.

8. 8

   Repeat steps 5 through 7 with the remaining rice paper wrappers and filling until all 8 rolls are formed.

9. 9

   Heat the vegetable oil in a deep frying pan to 180°C (350°F) over medium-high heat. Carefully place the spring rolls into the hot oil, working in batches to avoid overcrowding.

10. 10

    Fry the spring rolls for 3 to 4 minutes, turning occasionally, until they are golden brown on all sides and the pork filling has cooked through to a safe internal temperature of 160°F.

11. 11

    Remove the cooked spring rolls from the oil with a slotted spoon and drain on paper towels. Serve while still warm with nuoc cham dipping sauce and a fresh rice noodle salad on the side.