1. In a large bowl, combine all the ingredient A and the seasoning ingredients. Mix well. Add the lard (optional) as per your taste and mix.
2. Prepare a large flat tray with about 1cm of water depth (I add some soy sauce or cola in the water to get a nice brown color). Submerge one sheet of rice paper for a second, then lay it on your work surface.
3. Place 1 to 2 tablespoons of the filling (depending on your rice paper size) at the centre or the bottom third of the rice paper, fold each of the sides in and roll up till the end tightly.
4. Heat a generous amount of oil in the pan until the small bubbles appear around the chopstick. Reduce the heat to medium-low. Add a few of the nem rolls and deep-fry for about 5~7 minutes or until nicely brown on all sides and cooked through. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining spring rolls.