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Heat ½ cup oil in a medium cast iron pan until just before smoking, then drop in rice paper one at a time and fry until crispy (this should take 10 seconds!). Set aside. Drain all but 2 Tbsp oil, then set over high heat and fry beef mince until browned. Add in lemongrass, garlic, and ginger and fry for a further 2 mins. Then,once the beef stops releasing water add fish sauce, sugar and lime juice. Fry for a further minute, season to taste and cool.
To build the crunchwrap, add about 2 tbsp mayonnaise to the centre of the large tortilla, followed by a large scoop of the beef, some chillis, ½ of a crispy rice paper broken up, spring onions, pickled carrots, cucumber slices and coriander sprigs. Add the mini flour tortilla over the top then tightly fold edges of large tortilla toward the center, creating pleats (you should do about 6-8 folds). Place seam side down and then repeat to build the remaining crunchwraps. To cook, heat 1 Tbsp of oil in a pan and fry a crunchwrap seam side down for 3 mins until golden brown, flip and fry the other side for 3 mins. Devour!