• Cut a pork tenderloin in half like a hot dog bun and then in half lengthwise.
• Place the 4 pieces of pork tenderloin in a shallow dish and rub with the sugar, garlic powder, and salt and add the soy sauce, fish sauce, and lime juice and turn to coat, marinate for 15 minutes.
• Cook the pork tenderloin in a hot foreman grill (about 5 minutes) or in a broiler (about 10 minutes) until cooked through, no longer pink on the inside, and slightly crusty on the outside.
• Remove the pork from the grill or heat and allow it to cool down enough to cut into thin slices, set aside.
• Cut the shrimp in half lengthwise (check that they are deveined, peeled, and tail off), set aside (if you are using raw shrimp, boil in salted water for 3-5 minutes until it's cooked thru).
• Cook the rice noodle according to the package (takes about 3 minutes to boil the noodles), rinse with cold water, and then roughly cut into 6 inch strands, set aside.

Spring roll assembly

• Arrange all of your ingredients on a large work surface, you will also need a large bowl of warm water to dip the wrappers, a wooden cutting board, and a large clean serving platter for the finished rolls.
• Dip the rice paper wrapper in the bowl of warm water for 10-15 seconds until the wrapper is pliable, immediately place it down on your cutting board and it will continue to soften slightly.
• Work quickly to place in the middle of the lower half of the rice paper 3-4 pieces of shrimp (1.5-2 whole shrimps) in a row, some small pieces of pork on top of the shrimp, a small handful of lettuce, about 1/4 cup of rice noodles.
• Fold the bottom edge over the noodles, greens, and meat and then press down with your fingers while squeezing the roll together toward you.
• Keep one hand on the roll then fold over the left and right sides, and roll the wrap up and place it on your serving plate seal side down.
• Cut the rolls in half, serve them with a dipping sauce