1. Soak the mushrooms in water for 20 minutes. Peel and quarter the carrots and onions, and then put them in a food processor with the raw bean sprouts, noodles and mushrooms. Blend together until the mixture becomes a batter.
2. Grind the spareribs in a meat grinder. Pour the ground meat into the vegetable and noodle batter. Season with nuoc mam, sugar, salt and pepper.
3. Add water to a small saucepan and bring to the boil, then add the beer. Place two triangular rice sheets on top of each other. Quickly submerge them in the boiling liquid and dry them carefully with a cloth.
4. Spread out the two triangles on a completely dry cloth. Add a heaped teaspoon of filling.
5. Pinch together the left and right sides of the rice paper over the filling. Starting with the base of the triangle facing you, roll it up to create a cylinder. Prepare all the spring rolls in this same way.
6. Using a skimmer, fry the spring rolls in boiling oil. Take them out of the fryer; this is the "pre-cooking" stage. Just before serving, refry the rolls to brown them. Arrange them. in small dishes garnished with lettuce and mint and serve hot.
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