Fresh vietnamese spring rolls

Ingredients

• 1 pack Vietnamese rice paper (6", small)
• 4 z dried vermicelli noodles
• 1 packet bean sprouts, washed and drained
• ½ lb tri-tip beef, cut thinly
• ¼ cup korean bulgogi sauce
• lettuce, washed and drained
• fresh mint leaves
• fresh cilantro leaves

Dipping sauce:

• 2 gloves garlic, minced
• 4 Tbsp. sugar, honey, or Agave nectar
• juice of 1 lime
• 2½ Tbsp. fish sauce
• 4 Tbsp. fried peanuts, chopped finely
• ¼ cup vinegar