Vietnamese Crispy Spring Rolls (Cha Gio)

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1. 1Step 1: For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
2. 2Step 2: To make the filling, soak the glass noodles in hot water for about 10 minutes or until just softened.
3. 3Step 3: Drain well and rinse in cold water to stop the noodles from cooking further.
4. 4Step 4: Drain well and place onto a clean tea towel.
5. 5Step 5: Twist the tea towel around the noodles to extract as much water as possible.
6. 6Step 6: Place the noodles in a large bowl.
7. 7Step 7: Use scissors to cut the noodles into shorter lengths.
8. 8Step 8: To the noodles, add the shrimp, pork, shallots, carrot, mushroom, garlic, egg, fish sauce, soy sauce, sugar, pepper and salt.
9. 9Step 9: Mix until well combined and tacky.
10. 10Step 10: Place a clean damp tea towel or paper towel on your work surface.
11. 11Step 11: In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.
12. 12Step 12: Place a rice paper wrapper onto the damp tea towel and dip your fingers into the sugar water.
13. 13Step 13: Coat the wrapper in the sugar water to just coat it in the liquid.
14. 14Step 14: Once pliable, place two heaping tablespoons of the filling onto the bottom half of the wrapper.
15. 15Step 15: Shape the filling into a cylinder shape.
16. 16Step 16: Fold the bottom of the wrapper over the filling and squeeze to expel any air.
17. 17Step 17: Fold in the sides and then roll up into a cylinder shape.
18. 18Step 18: Place on a tray lined with parchment.
19. 19Step 19: Repeat until all the filling is used.
20. 20Step 20: Place the tray of spring rolls into the fridge uncovered for 30 minutes.
21. 21Step 21: Fill a saucepan or wok to about 1/3 capacity with the vegetable oil.
22. 22Step 22: Heat over medium heat.
23. 23Step 23: Once the oil is hot (325°F or when a wooden spoon dipped into the oil forms small little bubbles) cook spring rolls until golden and blistered - about six to eight minutes.
24. 24Step 24: Drain on kitchen paper.
25. 25Step 25: For maximum crispiness, let cool and fry again for about three minutes.
26. 26Step 26: Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves or herbs of your choice.