Vietnamese Fried Spring Rolls

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1. 1Step 1: Soak mung bean vermicelli in hot water for 2 minutes, then drain and soak in ice cold water for 2 minutes. Drain again and squeeze out excess moisture with a tea towel. Cut into 2-4 inch lengths.
2. 2Step 2: Soak wood ear mushrooms in hot water for 15 minutes, covered. Remove tough center, thinly slice, keep same length as noodles (2-4 inches).
3. 3Step 3: Mince shrimp, shred carrots into matchsticks, mince shallots, scallion whites, and garlic.
4. 4Step 4: In a large bowl, whisk egg, fish sauce, white pepper, salt, and sugar. Add noodles, ground chicken, shrimp, mushrooms, carrots, shallots, scallion, and garlic. Stir until well combined and homogenous.
5. 5Step 5: For the soaking water, combine warm water and sugar in a wide shallow dish. Whisk until sugar dissolves.
6. 6Step 6: Prepare a wooden cutting board (larger than rice paper) and/or a dish towel to absorb excess water.
7. 7Step 7: Soak rice paper in water for 5 seconds, then remove and place on board for about 1 minute to soften.
8. 8Step 8: Center 2 heaping tablespoons of filling on the lower third of the rice paper. Shape into a small sausage.
9. 9Step 9: Lift bottom edge of rice paper over filling, tuck in filling, pressing out air from front and sides. Fold over sides, then roll from bottom up.
10. 10Step 10: Place spring rolls on a baking sheet, leaving gaps. Refrigerate for 30 minutes to 1 hour.
11. 11Step 11: For the first fry: heat peanut oil in a 5 quart Dutch oven over medium-high until 325 F.
12. 12Step 12: Fry spring rolls seam side down, 2-4 at a time, not crowding. Flip with tongs when one side looks cooked. Burst any bubbles with a skewer or chopstick.
13. 13Step 13: Keep oil at 325 F, frying for 5-10 minutes until light golden. Remove to paper towel lined platter, then cool on a wire rack.
14. 14Step 14: Rest at room temperature for at least 1 hour, or cover and refrigerate overnight.
15. 15Step 15: For the second fry: reheat oil to 400 F in same Dutch oven.
16. 16Step 16: Fry 4-6 at a time, flipping occasionally, maintaining 375-400 F. Fry until golden brown and crisp, about 3-5 minutes. Remove and cool on wire rack.
17. 17Step 17: For nước chấm: combine sugar, lime juice, minced garlic, chiles, fish sauce, and rice vinegar. Store in airtight jar.
18. 18Step 18: For đồ chua: combine water, sea salt, sugar, white vinegar, carrots, and daikon. Store in airtight jar.