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1
In a bowl, mix the pork with the garlic, scallion, 1/2 teaspoon of the sugar, 1 1/2 tablespoons nuoc mam, the egg and the cornstarch.
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2
Leave the mixture in the refrigerator for 30 minutes.
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3
Meanwhile, prepare a charcoal fire.
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4
When you are ready to cook the pork, shape the mixture roughly into 6 ping-pong sized balls.
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5
Lightly oil a steamer tray and steam the pork balls for 5 minutes.
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6
Transfer the partially cooked pork balls to a hot grill fire.
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7
Cook for 10 minutes, turning occasionally so all sides of the balls get golden brown.
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8
Remove the pork balls from the fire, cut them in half, and return them to the fire, cut side down.
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9
Grill them for 5 more minutes.
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10
Remove the pork and when it is cool enough to handle, cut it in shreds roughly 1 1/2 inches thick.
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11
Reserve.
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12
Bring a few quarts of salted water to the boil.
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13
Plunge the shrimp into the boiling water and turn the heat off.
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14
Remove the shrimp form the water when just cooked (2 to 3 minutes).
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15
In a bowl, mix together the remaining 2 tablespoons of fish sauce and the remaining tablespoon of sugar.
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16
When the shrimp are cool enough to handle, peel them and slice them in half the long way (cutting each shrimp into 2 thin, C-shaped pieces).
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17
Reserve the shrimp and fish sauce sugar mixture.
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18
Submerge 1 sheet of banh trang in a basin of warm water for 2 to 3 seconds, then remove it immediately.
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19
Try to dip all of it into the water simultaneously and handle it carefully so it doesn't tear.
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20
Place the sheet on a dry towel.
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21
Roll the sheet right on the towel: About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce.
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22
Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce and the same between the right edge of the sheet and the lettuce.
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23
Define a rectangle with the lettuce that is about 5 inches wide and 3 inches long toward the center of the sheet.
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24
Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the shredded carrot and 1/8 of the peanuts.
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25
Evenly distribute 1/8 of the grilled pork shreds over the rectangle.
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26
Tear 5 to 6 mint leaves, and an equal amount of cilantro and distribute those over the rectangle.
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27
Top everything with a few sprinkles of nuoc mam.
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28
Carefully pick up the right edge of the sheet and fold it toward the center of the filling.
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29
Make sure the folded sheet is even and uncreased.
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30
Do the same with the left edge of the sheet.
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31
The rectangle of filling should now be covered by the folded sheet with the left and right edges meeting each other at the center of the rectangle.
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32
Pick up the bottom edge of the sheet and start rolling away from you, making sure to tuck the filling in tightly as you roll.
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33
When you have rolled about halfway to the top of the sheet, dip the shrimp halves in the reserved fish sauce-sugar mixture.
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34
Place 2 shrimp halves along the cylinder that you have half-rolled and keep on rolling until a fully rolled cylinder has been formed.
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35
Place it under a damp towel.
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36
Repeat the process 7 more times to make 7 more rolls.
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37
Serve immediately or cover the rolls with damp towels and
