To wrap each roll, place a sheet of rice paper in the sugar water for about 5 to 10 seconds, making sure it's completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!

Place around 40 g of log-shaped filling on one side of the dough. Start folding the wrapper firmly over the filling (no air bubbles!) and roll the nem forward one full turn. Press lightly on each end of the filling to flatten the rice paper, and push the filling together to eliminate any air bubbles.

Fold one side of the wrapping towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward, tucking it in at the front to avoid air pockets. The rice paper will stick to itself. Nothing more is needed to seal them. Place the rolls on a plate or tray lined with a clean, dry kitchen towel or parchment paper.

Once wrapped, transfer the egg rolls to the refrigerator and chill for at least 1 hour, to allow them to dry and firm up. This step helps to minimize bubbling of the packaging during frying (although slight bubbling is normal). Take them out of the fridge 15 minutes before frying.

Heat about 1L of frying oil in a medium saucepan to 170°C (the oil level should be slightly above halfway up the sides). Fry the spring rolls in small batches, about three at a time. Make sure they don't touch immediately after being placed in the oil, as the skins will be sticky until a crust forms. Fry each batch for 5 to 6 minutes, or until lightly browned (frying them in small batches prevents them from sticking together).

Use a metal skimmer to remove them from the oil. Drain on a wire rack and continue cooking. Maintain the right oil temperature by periodically adjusting your griddle.