Ingredients:
- Fish fillet: 300g; minced pork: 300g; cassava vermicelli: 50g; mustard green: 50g; rice papers: 8; wheat flour; cooking oil; basil and lettuces; fish sauce; vinegar; sugar; hot pepper; ground garlic and dill.

Preparation:
- Slice the fish into 2.5 x 4cm pieces and then mix with a dash of seasoning and pepper.
- Soak cassava vermicelli in warm water for 3-5 minutes and then take out and cut into short lengths. Clean the mustard green, cut into halves and scald in boiling water.
- Spread out the rice paper, place mustard green, fish, minced pork and cassava vermicelli on and roll up. Sprinkle with a dash of wheat flour to help the rolls dry and become brown and crispy.
- Heat the cooking oil on a large pan, place a few rolls in the oil and fry for about two minutes and turn over with chopsticks and fry on the other side for another two minutes or until they are lightly brown. Place spring rolls with lettuces and basil on a large plate.
- Cut the rolls into halves and serve hot with fish sauce with added rice vinegar, sugar, hot pepper, ground garlic and dill.