Ingredients:

• 1/2 pound ground pork (preferably pork butt)
• 1 pound medium shrimp, peeled, cleaned, deveined and chopped coarsely
• 10 medium-size dried Chinese mushrooms, soaked (approximately
• 30 minutes), drained, stems removed, and thinly sliced
• 1 ounce small dried cloud ears, soaked (20 to 30 minutes), drained, tough knots removed, cut into long shreds
• 1 medium size onion, peeled and diced
• 1 small jicama, peeled and cut into small shreds
• 2 carrots, peeled and cut into small shreds
• 1 package (2 ounces) thin bean thread noodle, soaked, (approximately
• 15 minutes), drained and cut in 2-inch lengths
• 2 tablespoons fish sauce (preferably Vietnamese, Phu Quoc brand)
• 1 teaspoon freshly ground pepper
• 1 teaspoon white sugar
• 1 tablespoon finely minced garlic
• 1/2 teaspoon salt (preferably sea salt)
• 1 egg beaten
• 2 packages Vietnamese rice paper or Lumpia wrappers (available in Southeast Asian grocery stores.) While rice paper is preferable, it also requires technique and experience to use. Lumpia wrappers work well and are much easier to handle.
• 1 egg yolk
• 3 cups peanut or vegetable oil for deep frying
• 1 small bunch of fresh mint, leaves only, washed and drained for garnish
• 1 head of lettuce (preferably red leaf or butter lettuce) washed and drained for garnish

Dipping Sauce:

• 1 tablespoon freshly squeezed lime juice
• 1/2 cup white vinegar
• 1/2 cup water
• 1 cup white sugar
• 3 tablespoons fish sauce
• 2 tablespoons finely minced garlic
• 1 tablespoon Vietnamese chili-garlic sauce
• 2 chopped fresh chilies (optional)
• Coarsely chopped peanuts for garnish

Preparation:

1. Combine all ingredients in a large mixing bowl. Add seasonings, mix well and set aside.
2. Prepare dipping sauce. Dissolve the sugar in white vinegar, combine with remaining ingredients and mix well.
3. Gently separate the wrappers (cover the remaining with a dampened towel to prevent drying), place one wrapper on flat work surface. Add a heaping spoonful of the filling in the center of the wrapper. Fold bottom part and both sides and roll into a log about 3 inches long. Make sure the springroll is not too loose. Seal end by folding with egg yolk. Keep the rolled ones covered.
4. Heat oil in wok or wide saucepan until it reaches 350 to 375 degrees. Add springrolls one at a time (do not crowd) and fry in medium heat until golden. Remove with strainer and then drain on paper towel for a few moments before serving.

Serving Suggestions:
While still hot, serve springrolls whole or cut in half. Place two springrolls on a medium plate with lettuce, dipping sauce and fresh mint for individual servings, or on a large plate for family style. Traditionally, Vietnamese serve springrolls with pickled onion, freshly cut cucumber, fresh mint and cold rice noodles on the side.