The meat is well seasoned so a dipping sauce is not really necessary. If, however, you have to have dipping sauce as a matter of habit, you might want to double the amount of marinade and reserve half for dipping.
Make the marinade. Mix together the lemon or lime juice, fish sauce, sugar, ginger, garlic and chilis.
Place the ground pork in a bowl. Pour in the marinade. Mix well.
Divide the mixture into six portions; form each portion into a log about an inch and a half in diameter then flatten with your hand to a thickness of less than a half inch.
Fry, broil, air fry or grill your patties.
Cool the patties for a few minutes.
Prepare a wide shallow bowl for dipping the rice paper.
Moisten a piece of rice paper and lay flat on the work surface.
Place some greens near the center.
Place a pork patty on top of the greens.
Top the patty with cucumber sticks, mint and cilantro.
Roll to seal the fillings.
Repeat until all the patties are snugly inside the sheets of rice paper.
With a very sharp knife, cut each spring roll horizontally into two to three pieces.
Arrange the rolls, cut side up, on a plate or bowl and serve.