Crispy crab meat spring rolls

1. Drain the crab meat and crumble in a bowl. Chop cilantro. Peel and chop the spring onions. Add them with the  sesame oil and nuoc-mâm into the bowl and mix.

2. Spread the phyllo sheets on the work surface. Place horizontally a roll of the crab mixture. Fold the sides and the bottom over the filling and roll up on itself.

3. Heat the frying oil in a pan. Gently dip them and let cook until golden. Drain on paper towels.

4. Serve hot with lemon wedges.

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