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1
To make the spring rolls, blanch the snow peas in boiling water for 1 minute.
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2
Drain and refresh under cold running water.
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3
Drain well and cut into fine julienne strips.
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4
Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
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5
Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss.
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6
Add the lemon zest and juice and salt and toss to combine.
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7
Lay a large, clean cotton cloth or apron on a work surface.
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8
You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes.
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9
Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds.
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10
Place on the cloth.
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11
Repeat with 3 more sheets of rice paper.
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12
Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center.
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13
Fold the sides over the filling, then the ends, making a square package.
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14
Place the spring roll on a platter or in a shallow baking dish.
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15
Repeat until the filling is used.
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16
Cover with a damp cloth until ready to serve.
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17
To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan.
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18
Place over medium heat and stir just until the sugar dissolves.
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19
Pour into a bowl and set aside at room temperature.
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20
(The rolls and sauce can be made several hours ahead.)
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21
To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate.
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22
Place 2 spring rolls in the center of each plate, turning them once in the sauce.
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23
Surround with the mesclun and then the mint leaves.
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24
Serve.
