10 sheets rice paper 10 slices ham 200g mozzarella cheese, cut into 1cm logs that are about 6cm long 250ml panko bread crumbs 2 eggs vegetable oil for frying
Lay the rice sheets in water for one minute to soften. Place a rice paper sheet on a work surface and top with a slice of ham. Place the cheese on the ham and fold the rice paper over. Roll up into a cylinder. Whisk the egg together in a shallow dish and add the bread crumbs to another shallow dish. Dip the rice paper rolls into the egg and cover with the bread crumbs. Place a saucepan on medium-high heat and add 1cm oil. Fry the rolls until golden and crisp. Serve with a dipping sauce.
Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes. Drain in a colander and shake of as much water as possible. Pat dry with a tea towel. Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle. Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass). Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up. Fry the potatoes in batches to avoid over crowding in the saucepan. They are ready after 2-3 minutes and when they are crispy and beautifully golden. Drain on paper towel before placing on a serving platter. Sprinkle with salt and serve immediately.