Spring Rolls With Vietmamese Dipping Sauce

Advanced Preparation:
1. Slice pork loin into 1" X 2 1/2" strips and saute in non stick pan, set aside.
2. Drop shrimp in boiling salted water until done. Drop in cold water to cool quickly. Remove shrimp from water, remove shells, devien and set aside.
3. Rinse leaf lettuce, dry, break into individual leaves
4. Rinse mint, shake dry and remove leaves from stems
Immediately before assembly:
1.Drop bean thread noodles in simmering water. Simmer until soft (1-2 minutes). Rinse with cold water and drain.
2. Place a cake pan on the stove, fill with about an inch of water and bring to a simmer. Turn down heat.
To assemble:
1. Take one rice paper wrapper and dip in the cake pan of hot water until soft.(5-10 seconds) Be very careful as skins are delicate and tear easily.
3. Place the soft rice paper on a smooth damp surface or cheese cloth.
4. Assemble in the following order on the bottom third of the soft rice paper: one leaf of lettuce, two tablespoons of bean thread noodles, 2-3 slices of pork, 2-3 shrimp, and mint leaves
4. Start rolling from the edge, folding in the ends after the first roll. Place on platter. Continue until all wrappers are used. Slice rolls in half.
For Dipping Sauce:
Mash garlic and chili paste with a mortar and pestle. Combine with fish sauce, hot water, and lime juice. Stir to dissolve sugar. Serve in small serving bowls with chopped peanuts on top.