Vietnamese fried spring rolls

Start by making the dipping sauce. Place the lime juice, crushed rock sugar, fish sauce and water in a small saucepan and bring to a medium heat to dissolve the sugar. As soon as the sugar has dissolved, turn off heat and leave to one side to cool down. When completely cooled, add the garlic and chillies and mix well. This can be stored for up to 5 days in the fridge

To make the filling, soak the glass noodles in hot water for 20 minutes. Drain, dry and cut into pieces roughly 2 inches long. Separately, do the same for the Chinese black mushrooms

In a large bowl, mix together all of the filling ingredients, including the noodles and mushrooms. Mix well and evenly

Prepare a small bowl of the egg yolks for the spring roll wrappers, and a board or plate big enough to hold your rice paper for rolling. Keep your rice paper sheets under a damp cloth to prevent them from drying out

Using a pastry brush, paint the rice paper with egg yolk, then place 1–2 tablespoons of the filling in a row in the centre of the rice paper

Fold each side inwards towards the centre and then fold the paper from the bottom up over the mixture, like an envelope. Hold firmly using your finger tips and start rolling, be gentle but grip firmly onto the roll, making sure the filling is packed neatly and tightly into the paper and the roll is sealed well with the yolk

Store the rolls in layers between greaseproof paper and under a damp cloth to prevent them from sticking to each other and drying out. Continue to repeat the process until all your ingredients are used up. You should have between 20 and 25 rolls in total

Preheat your fryer to 160°C and fry for 5–6 minutes, until golden and firm to touch with the tongs. Drain on kitchen roll

Serve hot with the dipping sauce and plenty of fresh coriander, mint and dill