Pork Spring Rolls

1 lb ground pork
1 (4 ounce) package rice vermicelli, soaked in cold water for 15 min, drain and chop
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrots
1/4 cup finely grated cabbage (optional)
4 large Shitake mushrooms, diced(may use white mushrooms as substitute)
3 tablespoons cilantro, chopped
A few “swigs” of soya sauce
Pepper
20 spring roll wrappers (I like the fresh ones over the frozen ones)
oil (for frying)

Combine all ingredients except wraps and oil in a bowl. On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap. Fold sides in, then begin rolling spring roll at the mixture side. Seal roll by moistening edge with milk or egg.

Heat the oil over medium-high heat. Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes. Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). Keep warm in heated oven.

Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.

Sauce:
1 minced chili peppers
1 clove of minced garlic
4-5 tbsp of sugar
2/3 cup water
1 tbsp of very finely shredded carrots
1 1/2 tbsp of fresh lime juice
5 tbsp of fish sauce

Boil water with sugar; allow it to cool. Combine garlic, peppers, and add to mixture. Stir in the fish sauce and carrots.