Vietnamese Spring Rolls Cha Gio with Fish Dipping Sauce

Ingredients

• FOR THE SPRING ROLLS:
• ½ pounds Raw Shrimp, Shells Removed, Deveined And Chopped Into Small Pieces
• 1 Bundle (about 1 1/4 Oz. Size) Bean Threads, Soaked According To Package Directions
• 1 pound Ground Pork
• 2 whole Carrots, Shredded
• 1 whole Onion, Minced
• 1 whole Egg, Beaten
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Sugar
• 2 teaspoons Fish Sauce
• 1 package (about 16 Oz. Size) Spring Roll Wrappers
• 1 Tablespoon Flour, Dissolved In An Equal Amount Of Water To Make The Wrapper Glue
• Oil, For Frying
• FOR THE DIPPING SAUCE:
• ¼ cups Sugar
• ¼ cups Water
• ¼ cups Vinegar
• ¼ cups Fish Sauce
• 4 whole Thai Chilies, Chopped

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