Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce

• 1/2 pound ground beef
• 1 teaspoon finely chopped fresh cilantro
• 1 teaspoon finely chopped fresh mint
• 1 teaspoon finely chopped scallion
• 1/4 teaspoon chile flakes
• 1 tablespoon Thai fish sauce
• 1 teaspoon fresh lime juice
• 1/4 cup finely shredded fresh mint leaves
• 1 teaspoon finely chopped small green chile
• 1 small clove garlic, finely chopped
• 1 teaspoon sugar
• 1 tablespoon Thai fish sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• Peanut or canola oil, for sauteing the sausage
• 6 dried rice paper wrappers, about 8 1/2 inches in diameter
• 6 large red- or green-leaf lettuce leaves
• Handful of bean sprouts
• 1 carrot, peeled and coarsely grated
• 1/2 cup coarsely grated daikon
• 2 scallions, white and light green parts, thinly slivered lengthwise

1. To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Use right away, or cover and refrigerate for up to overnight.
3. To make the sauce, combine all the ingredients in a small bowl and stir to mix.
4. Set aside.
5. To cook the sausage, film the bottom of a medium saute pan with oil and place over medium-high heat.
6. Add the sausage and saute, stirring to break it into small clumps, until browned, 5 to 6 minutes.
7. Remove from the heat and set aside.
8. To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them.
9. Let hydrate and soften until pliable, 1 to 2 minutes.
10. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion.
11. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder.
12. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers.
13. Serve right away, or leave at room temperature for up to 4 hours before serving.
14. To serve, remove the plastic wrap and accompany with the dipping sauce.

ground beef, fresh cilantro, fresh mint, scallion, chile flakes, fish sauce, lime juice, mint leaves, green chile, clove garlic, sugar, fish sauce, lime juice, water, peanut, rice paper, handful of bean sprouts, carrot, scallions

Taken from www.epicurious.com/recipes/food/views/vietnamese-style-beef-sausage-and-vegetable-spring-rolls-with-mint-dipping-sauce-389500 (may not work)