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1
To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
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2
Use right away, or cover and refrigerate for up to overnight.
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3
To make the sauce, combine all the ingredients in a small bowl and stir to mix.
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4
Set aside.
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5
To cook the sausage, film the bottom of a medium saute pan with oil and place over medium-high heat.
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6
Add the sausage and saute, stirring to break it into small clumps, until browned, 5 to 6 minutes.
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7
Remove from the heat and set aside.
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8
To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them.
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9
Let hydrate and soften until pliable, 1 to 2 minutes.
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10
Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion.
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11
Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder.
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12
Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers.
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13
Serve right away, or leave at room temperature for up to 4 hours before serving.
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14
To serve, remove the plastic wrap and accompany with the dipping sauce.
