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1.
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Whisk together all the ingredients for the dipping sauce in a medium-sized bowl and reserve.
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2.
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Place the aziki in a small bowl and cover with 1/4 cup warm water.
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Let sit for about 10 minutes, then drain, reserving the soaking water.
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3.
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Place the shiitake mushrooms in a bowl and completely cover with boiling water.
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Let sit for 30 minutes then drain and pat dry.
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4.
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Place 1 tablespoon of the oil in a large, nonstick pan over medium heat and add the onions, garlic, carrots, and turnips and then add the aziki along with the reserved 1/4 cup water.
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Stir, cover and let cook until the carrots and turnips are beginning to turn tender, 6 to 8 minutes, stirring occasionally to be sure the vegetables aren't sticking to the pan and adding additional water if necessary.
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Be careful to not add too much water, you don't want the vegetables to be soggy.
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Add the cabbage, stir, cover and cook until the cabbage is tender, an additional 3 to 5 minutes.
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Stir in the fish sauce and taste for seasoning.
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Transfer the vegetables to a medium-sized bowl.
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5.
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Dice the shiitake mushrooms and add them to the vegetables.
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6.
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Place one rice wrapper in a pan of very warm water and let it sit until it is pliable, about 2 minutes.
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Transfer it to a tea towel set on a work surface, pat it dry, and place about 1/4 cup of filling in the bottom third of the wrapper.
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Lay several cilantro leaves atop the filling.
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Working quickly and carefully, roll up the bottom edge to enclose the filling, pressing on it gently.
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Fold the edges of the rice wrapper over the ends of the roll to completely enclose the filling, then continue rolling from the bottom to make a nice, firm rectangular roll.
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Place the roll, seam side down, in a dish and continue with the remaining rice wrappers and filling.
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7.
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Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-high heat.
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Place as many nems as will fit easily into the pan leaving a bit of room around them and cook until they are golden and crisp on all sides, 8 to 10 minutes total.
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8.
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Remove the nems from the heat and set them briefly on paper towels to absorb any excess oil, then transfer to a serving platter.
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Arrange the fresh mint leaves around the nems and serve, with the sauce on the side.
