Vietnamese Spring Rolls

I've been making these spring rolls lately, and these are the best instructions I have found.

I add julienned carrots and some of my homemade mung bean sprouts, for extra flavour and crunch.
Sometimes I use chicken or marinated tofu instead of the pork.
 The peanut sauce is delicious, I'm sure, but it's too fattening for me, so instead I make this other vietnamese sauce:


1/4 up fish sauce
1/4 cup hot wter
2 TB sugar
1 lime, juiced
1 tsp garlic, minced
1 tsp red chili paste (I use Chinese hot chili/black bean paste?
2 TB grated carrots (optional)
2 TB grated daikon radish (if available - I omit them)
Combine all ingredients in a jar and shake.
Keeps in the fridge for a long time.