1. Cut a pork tenderloin in half like a hot dog bun and then in half lengthwise.
2. 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.
3. 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.
4. Remove the pork from the grill or heat and allow it to cool down enough to cut into thin slices, set aside.
5. 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).
6. 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

1. 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.

2. 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.
3. 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.
4. Fold the bottom edge over the noodles, greens, and meat and then press down with your fingers while squeezing the roll together toward you.
5. 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.
6. Cut the rolls in half, serve them with a dipping sauce