Prepare the noodles according to the package instructions. Drain and rinse with cold water. Let stand at room temperature.
In a large bowl, stir together the pork, prawns, ginger, carrot, garlic, shallot, fish sauce, salt and pepper until well combined. Set aside.
Fill a large, wide bowl one-third full with cold water. Place a spring roll wrapper in the water and let soften for about 30 seconds. Lay the wrapper, smooth side up, on a cutting board. Place a pinch of noodles (about 2 oz.) horizontally in the center of the wrapper, leaving a 1-inch border on each side. Top with 2 Tbs. of the filling, spreading it out so it just reaches to the end of the noodles. Fold in the left and right sides of the wrapper and then roll from the bottom up, making sure the roll is tight as you go. Transfer to a plate. Repeat with the remaining ingredients.
In a deep fryer, heat the oil to 365°F according to the manufacturers instructions. Preheat an oven to 200°F.
In a small bowl, stir together the mint, cilantro and basil. Set the bowl on a large platter and place the lettuce leaves alongside.
Fry the spring rolls 3 or 4 at a time until lightly browned, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towellined baking sheet and keep warm in the oven.
If desired, cut the spring rolls in half on the bias. Arrange the rolls on the platter. Instruct diners to place a roll on a lettuce leaf and top with herb salad, peanut sauce and Vietnamese dipping sauce. Serves 8.
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