Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.
1/2 cup vermicelli rice noodles
Add the pork, shrimp, shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
100 g pork, 100 g shrimp, 2 shallots, 1/2 cup mushrooms, 1/2 cup carrot, 1/2 cup vermicelli rice noodles, 1 egg, 1 pinch salt
Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
10-15 rice paper sheets
Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
Repeat for remaining spring rolls.
Heat the vegetable oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
Vegetable oil
Combine all ingredients for the dipping sauce (kaffir lime juice, fish sauce, sugar, water, garlic and chilli) in a bowl and stir until the sugar dissolves.
3 tbsp Thai makrut / kaffir lime juice, 2 1/2 tbsp fish sauce, 2 tbsp sugar, 1/4 cup water, 1 clove garlic, 1 birds eye chilli
Serve immediately.