Cha Gio Vietnamese Fried Spring Rolls

Ingredients

• 5½ tablespoons sugar
• ¾ cup warm water
• ¼ cup plus 1 tablespoon fish sauce (preferably from Phu Quoc)
• 2 tablespoons rice vinegar (not seasoned)
• 2 teaspoons fresh lime juice (optional)
• 2 garlic cloves, minced
• 2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise
• 7½ oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles)
• 2 oz dried wood ear mushrooms
• 1 medium shallot
• 2 garlic cloves
• 2 cups grated carrots (4 to 5 carrots)
• 1 lb ground pork shoulder
• ¼ cup fish sauce (preferably from Phu Quoc)
• ¼ cup plus 1 teaspoon sugar
• 2½ teaspoons black pepper
• 2 teaspoons salt
• 1 lb shrimp in shell, peeled and deveined
• 25 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
• 1 large egg yolk, lightly beaten
• About 6 cups vegetable oil
• Accompaniments: lettuce leaves and fresh mint and cilantro leaves
• a deep-fat thermometer

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