Instructions: In a medium bowl combine pork and shrimp. Soak mushrooms in warm water for 20 minutes; remove stems and chop caps. Soak bean threads in warm water for 20 minutes, then cut into 1-inch lengths. Add mushrooms, bean threads, onion, carrot, bean sprouts, black pepper, and fish sauce to pork mixture; mix well. Set mixture aside for 15 minutes to allow flavors of ingredients to blend. Dilute sugar in lukewarm water. Place rice paper on a flat surface and brush with water until it is pliable. Place 2 teaspoonfuls of filling. Fold the right side over to enclose filling, then fold over left side. Continue to roll, then seal. Heat oil for deep frying to 375xF.

Deep fry few rolls at a time until crisp and golden brown, about 15 minutes. Fry the remaining rolls. Serve by placing a spring roll in a lettuce leaf and top with a mint leaf and cucumber slices. Top with Spring Roll Sauce (see below for recipe), chopped peanut, and chili sauce. To eat wrap the edges of the lettuce leaf over the roll and take a bite. It is delicious!

Spring Roll Sauce - (makes 1 cup)
* 1/4 c. sugar
* 1/2 c. water
* 1/2 c. red wine vinegar
* 1 to 2 tsp. fish sauce - or 1/2 tsp. salt
* 2 to 3 tsp. ground red chili peppers (optional)
* 1/2 carrot or daikon, shredded
*

1/4 c. coarsely chopped peanuts

In a small sauce pan combine sugar and water; bring to boil. Reduce heat and simmer for about 10 minutes or until sugar is dissolved. Remove from heat. Stir in red wine vinegar, fish sauce, and red chili peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with peanuts before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.