Red Lantern Crisp Parcels (Cha Gio or Spring Rolls)

INGREDIENTS

• For the Vietnamese Spring Rolls
• 2 ¾ ounces dried bean thread noodles (or mung bean noodles)
• 1 ¾ ounces dried mushroom strips, such as wood ear mushrooms or Chinese black fungus
• ½ pound ground pork
• ½ pound ground chicken
• 1 pound carrots, grated
• ½ onion, finely diced
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 teaspoons fine white pepper
• 1 tablespoon Asian fish sauce
• 20 spring (egg) roll wrappers, 8½ inches square
• Dipping fish sauce, for serving
• **
• For the Dipping Sauce Recipe (Nuoc Mam Cham)
• 3 tablespoons Asian fish sauce
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 cloves garlic
• 1 bird's-eye chili
• 2 tablespoons freshly squeezed lime juice