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Soak bean thread noodles in warm water for 10-15 minutes. Cut noodles into 1/2 inch lengths. Squeeze the grated carrots in a kitchen towel to extract as much moisture as possible.
Combine noodles, carrots, pork, onions, 1/2 cup of peanuts, sugar, and salt.
To make a paste for sealing the spring rolls, in a small saucepan, slowly add the water to the flour, stirring constantly to avoid lumps. Cook until thickened, about 2 minutes. Allow to cool.
Arrange mounds of lettuce, cucumber, bean sprouts, basil, mint, and cilantro on a platter, leaving space in the middle for the spring rolls.
Lay out a kitchen towel on a work surface. Dip several wrappers in warm water and lay on the towel to soften, about 1-2 minutes. Moisten more as needed.
Place one wrapper with a tip pointing away from use. With one tablespoon of the pork mixture, make a small sausage link about 3 inches long and 3/4 inch thick and lay it across the base of the wrapper. Fold the left and right sides of the wrapper toward the center. Fold the bottom of the wrapper over the pork roll and roll up. Spread a small amount of the paste on the tip to seal.
Continue using filling until finished (about 45-50 rolls).
Heat oil to 350 degrees. Add about 10 rolls at a time and cook, stirring occasionally, until golden brown, 4 to 5 minutes. Remove and drain on paper towels.
Arrange on the platter and sprinkle with remaining 1/4 cup peanuts.
To eat, lay out large lettuce leaf and put rouleaux, cucumbers, bean sprouts, and herbs in the center. Fold the lettuce and dip in the sauce.
These freeze well before frying.
To Make the Dipping Sauce:
Boil water and add sugar, stirring to dissolve. Remove from heat, cool, then add rest of ingredients.
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