Method

• 1.
  Heat oil in a pan over medium-high heat, add pistachios and fry for 2 minutes until lightly browned, stirring occasionally. Transfer to paper towel to drain.
• 2.
  Place honey, crumbs and pistachios in a pan over medium heat. Cook for 5 minutes, stirring constantly. (It will become thick and quite difficult to stir.) Remove from heat and stir in the rosewater. Set aside to cool slightly. Trim 5cm from long side of each rice paper sheet. Place half the mixture in a log shape down middle of each sheet. Roll paper to enclose filling.
• 3.
  Set aside to cool completely. Use a sharp knife to slice the rolls at 2 1/2cm intervals. Serve with mint tea.