1 package Vietnamese rice paper rolls (These can be found at most Asian specialty markets, or in the       international food section at many high-end supermarkets.)

Filling:

1 pound ground beef

1/3 c. small diced jicima (Slightly cooked russet potato can be substituted, but not authentic.)

1/4 c. diced onion

1 Tbsp fresh minced garlic

1 Tbsp fresh minced ginger (Fresh is a must. Powdered ginger does not do this recipe justice.)

2 Tbsp fish sauce

1 egg

Salt and Pepper to taste

Mix all ingredients by hand in a mixing bowl. Allow to rest for at least one hour, for flavors to develop. When ready, break spring rolls in half and moisten in water to soften. Put one or two tablespoons raw meat mix into each roll. These will be smaller than egg rolls, or traditional Chinese spring rolls. Allow to dry. Fry in shallow oil, turning occasionally until golden brown. Because they are small, the meat inside the rolls will be fully cooked. Lay on paper towels to dry. Serve immediately with the dipping sauce below.

Sauce:

This can be made while the meat is resting, covered in the refrigerator. The longer this sauce sits, the better it tastes.

1c. soy or fish sauce (Use one or the other, but never both!)

1 lime, juiced

1 tsp. fresh minced Thai or Serrano chili

1 tsp. fresh minced garlic

1 tsp. fresh minced ginger

1 whole minced shallot