1.   Mix the shrimp and pork together with all ingredients except spring roll sheet and  
          chopped garlic.
    2.   Heat the oil for stir-frying in a wok. When hot, put in the chopped garlic, saute  
          until fragrant, then put in the filling mixture from step #1 and stir-fry until done. 
    3.   On each spring roll sheet, place 1 Tb of the filling and then fold up the sheet to  
          enclose as in a bag. Tie the bag closed with a strip of any kind of vegetable stalk  
          made by scalding the stalks in boiling water and then dividing the stalks into strips.  
          The bag should fit tightly around the filling. Trim off the excess spring roll sheet and  
          vegetable stem with scissors to make the bag attractive.
     4.  Heat the 4 cups of oil in a deep wok. When hot, deep-fry the bags until golden;  
          then remove from the wok, drain, and serve with a sweet sauce.