Drain on paper towels while you fry the remaining rolls. Serve with a dipping sauce, such as Sweet and Sour Fish Sauce or Peanut Sauce. There are many variations on this sauce, called Nuoc Mam, and Vietnamese families often have their own recipe. Many versions also include a little grated carrot. This version is very simple and versatile.
Fish sauce is available in Asian markets and some well-stocked supermarkets.
Makes about 1 cup. In a small bowl, mix garlic, sugar, lime or lemon juice, water and fish sauce until the sugar is completely dissolved. Stir in red pepper flakes. These can be made in advance and frozen before frying. Pork, beef or crab are also often used in versions of these rolls.