Nem or Cha gio (Spring roll) is a typical and popular dish seen on Vietnamese tables. It is simple to make the dish with materials available at any market. Ingredients: (serves 4) - Lean pork meat: 0.5kg - Eggs: 2 - Carrot, Jicama, sprouted soya, kohlrabi - Cassava vermicelli, rice papers, fish sauce - Basil, coriander, perilla, fragrant knotweed, houttuynia, marjoram, salad - Spring onion, seasoning, sugar, red pepper, pepper, wood ears, dried fragrant mushroom, dried onion and garlic Preparation: Prepare the stuffing: - Grind the lean meat and thinly mice carrot, Jicama, sprouted soya and kohlrabi. - Submerge the cassava vermicelli, wood ears and fragrant mushrooms into water for about ten minutes and then clean and mince them. - Slice spring onions. - Mix well the prepared materials with eggs. Add a dash of seasoning and pepper. - Put a large spoon of the stuffing on each rice paper which is made soft by the egg white and then roll it tightly so that the spring rolls will not burst. - Heat the cooking oil and fry the rolls until golden brown. It is necessary to fry the rolls over low heat to make the spring rolls crispy. Prepare the sauce: -  Mix the fish sauce with warm water, rice vinegar, sugar, ground garlic and red pepper. - Serve hot with vermicelli, sauce and salads Address: Nhat Thong Restaurant   -    14 Tong Dan, Hanoi Tel: 04. 246 1549/ 934 0706   -   Web: www.nhatthong.vn      Story by Thu Trang - Photos by Thanh Dat, Nam Suong