TASTY SPRING ROLLS

300g (3 C) bean sprouts
200g (7 oz.) fresh prawns
375 ml. (1 1/2 C) water
200g (7 oz.) lean pork, diced or minced
1 small onion, chopped
3-4 garlic cloves, crushed
1 medium carrot, cut into very thin strips
1 medium sweet potato, cut into thin strips
25-30 spring roll wrappers
250 ml (1 C) oil

Vinegar Garlic Dip
250 ml (1 C) vinegar
1/2 head of a whole garlic, chopped
1 tsp salt
1/4 tsp pepper
1 red chili (optional), thinly sliced

To prepare the Vinegar Garlic Dip, combine all the Dip ingredients in a bowl, mix, then set aside.
Wash and clean the bean sprouts well, removing the tails. Peel and devein prawns, then reserve the head and shells. Cut each prawn into 2-3 pieces. Pound the prawn heads and shells lightly. Pour in 250 ml (1 C) of the water and strain liquid into a bowl to obtain prawn stock. Set aside the prawn stock and discard the heads and shells.
In a large skillet, simmer pork in remaining water until fat is rendered. Remove pork from skillet and reserve the rendered fat. In a wok, heat this fat and saute onion about 1-2 minutes. If fat from pork is not enough, add a little oil. Add garlic and saute until fragrant then add carrot and sweet potato and saute for 1-2 minutes. Pour in reserved prawn stock. Stir in bean sprouts and pork and simmer until vegetables are tender. Remove from heat and let cool for about 30 minutes.
Steam spring roll wrappers for 2-3 minutes. Put about 3 tablespoons of the bean sprouts mixture into each wrapper. Brush the edges of each wrapper with water and roll wrapper to enclose filling completely. Make sure wrappers are well sealed.
Heat the oil in a wok. Fry the wrapped spring rolls until golden brown. Remove from heat and drain on paper towels. Serve with Vinegar Garlic Dip.