Vietnamese Pork Spring Rolls
For the filling, combine:
1/4 lb ground pork
1/4 lb fresh prawns, minced
2 T carrots, sliced into fine slivers
2 T daikon radish, sliced into fine slivers
1 clove garlic, minced
2 green onions, minced
1/4 t white pepper
1 T fresh lime juice
1 t fish sauce (nam pla)
 
Let sit for 30 minutes, then stir in:
1/4 c rice noodle, which was steeped in boiling water to soften, and drained
 
Roll 1 - 2 T of filling into (small) eggroll wrappers, sealing the edge by moistening it with a mixture of:
2 T water
1 T cornstarch
Fry in 1/2" to 1" of oil heated to 350º, turning to maintain an even, golden brown color all around.  Test one to make sure the pork is thoroughly cooked.  Drain excess oil on paper towels.  Serve with Nuoc Cham.
Notes & Variations:
  1. Since the meat is uncooked, be careful to cook the spring rolls sufficiently.  Use smaller eggroll wrappers (e.g., 6" squares) and don't overfill them.  If you want to be extra careful, steam the rolls for 5-10 minutes before frying them.  This is an especially good idea if you've refrigerated the rolls.
  2. To roll the spring rolls, place some filling near the front edge, fold the sides in so there is about an inch of overlap on either side.  Carefully roll it up, keeping the sides tucked.
  3. You can keep rolled spring rolls in the refrigerator overnight by placing them on a plate and covering them with a moistened dish towel.
  4. These can be rolled in rice paper wrappers, but we found them a lot harder to deal with.  The eggroll wrappers worked perfectly.

Nuoc Cham Dipping Sauce
Stir together:
2 T fish sauce (nam pla)
3 T water
1 T fresh lime juice
2 t sugar
1/2 t garlic, minced
1/4 t dried, hot chili flakes
1 T carrot, sliced into fine slivers
1 t fresh lemon grass, sliced in rounds (optional)
 
If possible, let sit for 30 minutes before serving.  This sauce keeps well in the refrigerator for a couple of weeks.