Grind the pork meat
Cut the sweet turnips, the onions and soybean sprouts in fine dices. Indent the chives.
Soak the glassed noodles in tepid water for about 10 minutes. Rinse, drain and cut in small pieces with scissor.
Soak the mushrooms in tepid water for 10 minutes then wash them thoroughly, remove the stems and chop finely.
Break the eggs
Mix all the ingredients except the flour and rice paper sheets. Season with pepper.
Mix the flour in a small bowl with a little water to make a sort of paste.
Spread each rice paper sheet. Place one tablespoon of stuffing at the base of each sheet. Roll it and fold in the sides over the center and roll all the way to enclose the filling in a roll which should be approximately 8 -10 cm long with 2-3 cm diameter.
Paste the edges of the sheets with a little sticky flour.
Frying the rolls in hot oil until they get a nice brown color and fragrant.
Finishing and serving
Peel and slice the papaya and carrot, pickle them with a little salt and sugar. Leave 15 minutes. Wash again. Squeeze slightly. Set aside.
Wash thoroughly the salad and herbs.

Serve hot. Dip the nem and salad in the sauce with the young papaya and carrot pickles.

*Nems are very ancient dish of Hanoi, which has now spread to the whole country and event to the whole world. You can replace the traditional pork meat with crab or chicken or event vegetables for vegetarians

Ingredients:
350 g (11 oz) pork shoulder (minced pork)
300 g (9,5 oz) crab meat
150 g (5 oz ) sweet white turnips
02 new- laid eggs
30 – 40 rice paper sheets
20g (01 oz) black fungus
20g (01 oz) dried black mushrooms
150g(05 oz) glassed noodles
150 g(05 oz) onions
50g (02 oz) chives
100g (3 oz) bean sprouts
50g (1.5 oz) carrot
Flour, lettuce leaves and fresh herb

For accompaniments:
Nuoc cham nem sauce
Table greens