VIETNAMESE HOT RICE PAPER SPRING ROLLS

2 lbs. ground pork, veal, or turkey

1/4 lb. finely minced shrimp

1 carrot, grated

fish sauce

1 green pepper, minced

2 green onions, minced

black pepper

garlic powder

juice of 1 lemon

3 eggs

chopped bean thread noodles

rice paper

     In a large bowl, mix all ingredients, except rice paper.  The smell should be strongly of fish sauce and garlic.  (When the mix is right, it sort of smells like someone with foot odor.)  Prepare rice paper.  Roll mixture in rice papers and fry over high heat until slightly browned and crispy.  Serve with dipping sauce of choice.  Also serve with cilantro, bibb lettuce, and shredded carrots as condiments.

Vietnamese Dipping Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves
1 teaspoon minced jalapeño chili with seeds