Heat oil in a wok or frypan, add pork mince and cook for 2 minutes or until browned.
Add Five Tastes Curry Paste, spring onion, carrot, lemongrass, kaffir lime leaf and palm sugar, cook for 3 minutes, stirring continuously. Stir in coconut milk and bring to the boil. Remove from heat, cover and keep warm.
Heat some oil in a wok and cook rice paper sheets one at a time by carefully placing in oil and pushing down with the back of a large soup ladle. Cook for a few seconds until changed in colour and appearance. Remove from oil and drain on absorbent paper.
Serve pork mince in rice paper crisps, garnished with chopped chilli. Serve immediately.