Vietnamese spring rolls with pineapple nuóc châm

For pork filling, place mushrooms and vermicelli in separate bowls. Cover each with boiling water and set aside until softened (10 minutes for vermicelli noodles; 15 minutes for mushrooms). Drain vermicelli and using scissors, cut into 2cm lengths. Drain mushrooms, squeeze out excess water, finely chop and transfer to a large bowl with the noodles. Add remaining ingredients and stir well to combine. 

Place a spring roll wrapper on a work surface with a corner at the top (cover remaining wrappers with a damp tea towel). Spoon 2 tbsp of filling across centre. Brush edges with water, fold bottom of wrapper over filling, fold in sides, then roll to enclose. Place on a large tray and cover with a damp tea towel. Repeat with remaining spring roll wrappers and filling. Refrigerate until required.

For pineapple nuóc châm, pound garlic, two-thirds chillies and ¼ tsp sea salt flakes in a mortar and pestle to a fine paste. Add half the pineapple and pound to extract juices. Transfer to a bowl and stir in remaining ingredients to combine. Set aside.

To cook spring rolls, half fill a large saucepan with oil and place over medium heat until oil reaches 170°C on a deep-frying thermometer. Deep-fry spring rolls, in batches, turning occasionally, until golden and cooked through (5-6 minutes; be careful as hot oil will spit). Drain on paper towel.

Arrange spring rolls, bean sprouts and herbs on a large platter with lettuce leaves for wrapping. Serve with pineapple nuóc châm for dipping.