Peel shrimp, and devein, if desired; finely chop.

Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.

Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

Soak noodles in hot water 10 minutes; drain and set aside.

Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes.

Stir together broth and cornstarch until smooth; add to chicken mixture. Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute. Remove from heat; serve over noodles. Garnish, if desired.

Cook green beans in boiling water 4 to 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Sauté green onions, garlic, and ginger in hot sesame oil in a large nonstick skillet over medium heat 1 minute. Add green beans and bell pepper; cook 1 minute. Add oyster sauce and pepper, stirring until thoroughly heated. Sprinkle with almonds.

Rub pork with garlic, salt, and pepper. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours.

Unwrap pork; place on a rack in a roasting pan.

Bake at 325° for 4 hours or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with drippings in pan. Let stand 10 minutes before serving.

Combine 1 cup sugar and 1/2 cup water in a heavy saucepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to incorporate mixture. Pour evenly into 8 (4-ounce) custard cups.

Whisk together eggs, egg yolks, and remaining 1/2 cup sugar until blended. Gradually add warm milk, whisking constantly; stir in vanilla. Pour mixture into prepared custard cups. Cover each with aluminum foil; place in a jellyroll pan. Add hot water to pan to a depth of 1/4 to 1/2 inch.

Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove custard cups from water; uncover. Cool in cups on wire rack. Cover and chill 3 hours.

Run a knife around edge of custard to loosen; invert each onto a dessert plate.

Note: Custard can also be made in a 9-inch cakepan. Caramelize sugar in cakepan instead of saucepan.