Vietnamese Fried Spring Rolls With Dipping Sauce

Ingredients

• 1 oz (30 g) dried vermicelli noodles ((or mung bean))
• 8 oz (225 g) ground pork
• 1 large carrot ((shredded))
• 1 shallot ((minced))
• 1 clove garlic ((minced))
• 1 tsp white granulated sugar
• 1/2 tsp soy sauce
• 1/2 tsp rice vinegar
• 1 small egg ((beaten, you'll use just half of the beaten egg))
• Salt and pepper ((to taste))
• Peanut oil ((for frying))
• 1 cup (250 ml) water
• 2 tsp white granulated sugar
• 20 dried rice paper wrappers
• 6 tbsp (90 ml) hot water
• 2 tbsp (30 ml) soy sauce
• 2 tbsp (25 g) white granulated sugar
• 1 and 1/2 (20 ml) freshly-squeezed lime juice
• 1 clove garlic ((minced))
• 1 bird's eye chile ((or Sichuan pepper, finely sliced. You can also use 1 tbsp of chili flakes instead))

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