Nem nướng (Vietnamese grilled pork rolls)

Instructions

1. Mix the minced meat with the marinade, salt and pepper, then knead for 5 minutes until the texture becomes sticky.
2. Leave to rest in the fridge for at least 2 hours.
3. Shape the meat into small sausages about 8 cm long around dampened bamboo skewers.
4. Grill or pan-fry with the oil for 10 to 12 minutes, turning until golden.
5. Make the sauce by dissolving the sugar in the fish sauce and lime juice, then add the garlic and chilli.
6. Dampen the rice paper, fill with lettuce, herbs, carrot and nem, then roll up and dip in the sauce.