This recipe is translated from Cookpad Vietnam. See original: 
Bún chả nem, chả giò rế
Bún chả nem, chả giò rế 
Bún chả nem, Vietnamese Spring Rolls (Chả Giò Rế)
Pham Huyen @PhamHuyenCP
Cooking Instructions
- 1
Shred the jicama and carrot, then chop finely. Chop the onion. Combine all the filling ingredients and mix well.
- 2
To wrap the rolls with Hà Tĩnh wrappers: Cut the wrapper in half lengthwise, place two pieces in a cross shape, add filling in the center, fold in the sides, then roll up tightly.
- 3
Keep the rolls uniform. If you’re used to it, you can also use round rice paper or netted wrappers for rolling.
- 4
Heat oil over medium heat. Fry the rolls in enough oil to cover them until golden brown, then transfer to paper towels to drain excess oil.
- 5
Enjoy the rolls hot, fresh from the fryer!
- 6
For the dipping sauce: Blend the chilies and garlic.
Mix water, sugar, fish sauce, and vinegar (or lime juice) in a 4-1-1-1 ratio. Dissolve the sugar in the water, then add fish sauce, vinegar, and finally the chili-garlic mixture. This way, the chili and garlic will float beautifully on top.
Chuyện người phụ nữ yêu bếp không chỉ có nấu ăn và lấp đầy chiếc dạ dày, mà đó là câu chuyện của tình yêu, sự sáng tạo và trái tim hướng về người mình thương
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