What makes these unique is their rice paper wrappers. They're a little more fiddly to work with than the flour wrappers we're used to working with, but it's definitely worth the effort.

There are many recipes for the filling. Mine included chicken, carrots, tree ear mushrooms, onion, garlic, shallots, ground black pepper and a bit of fish sauce (nuoc mam).

The rice paper wrappers are first softened in hot water, laid on a smooth dish towel, filling placed on them, sides turned over the stuffing and the rest wrapped up and then dipped in beaten egg.

They are slowly fried (medium heat) for about 16-18 minutes until they turn a bit brown and crispy.

Served with a dipping sauce (nuoc cham), made with sugar, garlic, hot chili pepper (I used Korean crushed pepper), lime juice, water and fish sauce (nuoc mam).

If you want exact amounts, ask for the recipe. (I have to rewrite the recipe from which I worked. I saw changes that had to be made.

These are labor intensive but so delicious you should save making them to serve to your very favorite people!