In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
Add ground pork and cook until lightly browned.
Add fish sauce and cook for about 1 minute.
Add camote. Add water and bring to a boil. Continue to cook until camote are tender and most of the liquid is absorbed.
Add carrots and cook for about 1 minute or until half-done.
Add green beans and cook for about 1 minute.
Add bean sprouts and cook briefly for about 30 seconds. Season with salt and pepper to taste.
Remove vegetable mixture from heat and in a strainer, drain well of liquid. Refrigerate to cool completely.
Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.