Mini spring rolls

Ingredients:
200 grams packet mini spring roll wrappers
2 teaspoons plain flour
2 teaspoons water
peanut oil for deep frying
Filling:
250 grams pork mince
1 small carrot grated
2 tablespoons fish sauce
2 shallots chopped
170 grams can crab meat
230 grams chopped prawns
50 grams packet bean vermicelli (soaked and chopped)
2 teaspoons corn flour
1 medium onion chopped
1/2 teaspoon sesame oil
Dipping Sauce:
2 tablespoons fish sauce
2 teaspoons lemon juice
2 garlic gloves, finely chopped
2 chillies finely chopped
2 tablespoons water
2 teaspoons sugar

Preparation:
Combine pork mince with remaining ingredients for filling in large bowl. Mix thoroughly until well combined.
Wrap tablespoons of filling with wrapper to form parcels, sealing edges with combined flour and water.
Deep fry spring rolls until golden brown. Remove and drain on kitchen paper.
Serve with dipping sauce.
Prepare dipping sauce by combining all dipping sauce ingredients until sugar has dissolved completely.