In a medium bowl combine pork and shrimp. Soak mushrooms in warm water for 20 minutes; remove stems and chop caps. Soak bean threads in warm water for 20 minutes, then cut into 1" lengths. Add mushrooms, bean threads, onion, carrot, bean sprouts, black pepper and fish sauce to pork mixture. Mix well. Set mixture aside for 15 minutes to allow flavors of ingredients to blend.

Dilute sugar in lukewarm water. Place rice paper on a flat surface and brush with that water until it is pliable. Place 2 ts of filling near the edge of the rice paper, then fold rice paper over filling. Fold the right side over to enclose filling, then fold over left side. Continue to roll, then seal.

Heat oil for deep frying to 375°F. Deep fry a few rolls at a time until crisp and golden brown, about 15 minutes. Fry the remaining rolls. Place a spring roll in a lettuce leaf and top with mint and cucumber slices. Serve with you favorite sauce, or chili oil and chopped peanuts.

Shadow Zone Iv - Stinson Beach, Ca