INGREDIENTS

INSTRUCTIONS

In a bowl, mix the pork with the garlic, scallion, 1 1/2 tablespoons
of nuac mam, 1/2 teaspoon sugar, egg, and cornstarch. Leave in
refrigerator for 1/2 hour. Meanwhile, prepare the charcoal fire (or
heat indoor grill).  When grill is heated, shape the pork mixture into
6 balls. Lightly  oil a steamer tray and steam balls for 5 minutes.
Transfer partially  cooked balls to a hot grill fire. Cook for 10
minutes, turning  occasionally, so all sides of the pork balls get
golden brown. Remove  pork balls from fire, cut them in half, and
return them to fire, cut  side down. Grill for 5 minutes. Remove pork
and, when cool enough to  handle, cut in shreds roughly 1 1/2 inches
long and 1/4-inch thick.  Reserve.  Bring a few quarts of salted water
to a boil. Plunge the shrimp into  the boiling water then turn the heat
off. Remove shrimp from water  when just cooked (about 2 to 3 minutes).
In a bowl, mix 2 tablespoons  fish sauce and remaining tablespoon of
sugar. When shrimp are cool  enough to handle, peel and slice them in
half the long way (cutting  the shrimp into 2 thin, C-shaped pieces).
Reserve shrimp and fish  sauce mixture.  Dip one sheet of banh trang
into a basin of warm water, keep it  submerged for 2 to 3 seconds, then
remove it immediately from the  water. Try to dip all of it into the
water simultaneously, and handle  it carefully so it doesn't tear.
Place the sheet on a dry towel.  About 1-inch above the lower edge of
the sheet, spread out 1/8 cup of  shredded lettuce. Leave a 1 1/2-inch
gap between the left edge of the  sheet and the lettuce, and a 1
1/2-inch gap between the right edge of  the sheet and the lettuce.
Define a rectangle with the lettuce that's  about 5  inches wide and 3
inches in the other direction (towards the center  of the sheet). Now
evenly top the lettuce rectangle with 1/8 of the  bean sprouts, 1/8 of
the carrots and 1/8 of the peanuts. Evenly  distribute 1/8 of the pork
over the rectangle. Tear 5 to 6 mint  leaves and an equal amount of
cilantro, and distribute over the  rectangle. Top everything with a few
sprinkles of nuoc mam.  Carefully pick up the right edge of the sheet,
and fold it leftward  toward the center of the filling. Make sure the
folded sheet is even  and uncreased everywhere. Do the same with the
left edge of the  sheet. The rectangle of the filling should now be
covered by the  folded sheet. Pick up the bottom edge of the sheet, and
start rolling  away from you, towards the top edge, making sure to tuck
the filling  in tightly as you roll. When you have rolled about halfway
to the top  of the sheet, dip the shrimp halves in reserved fish
sauce/sugar mix.  Place 2 shrimp halves along the cylinder that you
have half-rolled,  and keep on rolling until a fully rolled cylinder is
formed. Place  under a wet towel.  Repeat process 7 more times. Serve
immediately, or cover rolls with  wet towels and save at room
temperature for several hours. Serve with  Vietnamese peanut sauce.
*Banh trang, or Vietnamese spring roll wrappers, come in both round
and square shapes. The square is easier to work with when making
summer rolls. The product I use is manufactured in Singapore, and
called K&M; each sheet measures 8 1/2 inches per side.  Converted by
MC_Buster.  Recipe by: TASTE SHOW #TS4909  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 304
Calories From Fat: 101
Total Fat: 11.6g
Cholesterol: 246.5mg
Sodium: 535.7mg
Potassium: 588.1mg
Carbohydrates: 33.6g
Fiber: 4.4g
Sugar: 18.5g
Protein: 18.6g