Vietnamese spring rolls

Mixture:
1 pkg bean sprouts
4 finely chopped green onion
1 chopped round onion
2 carrots, shredded
3 lbs meat (peeled shrimp, or shredded chicken meat or ground pork)
2 tbsp fish sauce
3 tbsp sugar
salt and pepper to taste
Wrap:
1 pkg rice paper or lumpia wrapper
lettuce leaves
mint Leaves
cucumbers, sliced
Dipping Sauce:
1 finely chopped garlic
1 tsp lime juice
1/2 tsp chilies
4 tsp sugar
1/3 cup water
1/2 cup fish sauce
1 1/2 tsp vinegar

Saute meat, then add chopped vegetables and spices. Cool. Soak wrappers in warm water with a little sugar until pliable. Place 1 tbsp of mixture about 2 from the edge of softened rice paper or lumpia wrap. Fold the sides, wrap tightly and seal edges with water. Repeat process. Fry the rolls over medium heat until golden. Drain on absorbent paper, serve. Place rolls inside of wrap with lettuce leaves, mint and cucumber, and dip in sauce.