Deep fried spring rolls with sweet chili dipping sauce

Cover 75 grams of rice vermicelli with water and soak 20 minutes.

Heat a nonstick pan over medium high with a long squeeze of oil, add the diced mushrooms and a strong pinch of salt and saute about 10 minutes until they lose their water, soften and brown; cool in a medium bowl.

Spin the shrimp and pork in a food processor about 20 seconds until the shrimp is broken down most of the way and combined, chopped but not a paste.

Add the meat to the mushroom bowl with the soy sauce, oyster sauce, grated garlic, egg, chopped cilantro, sliced scallion bottoms and shredded carrot.

Drain the soaked noodles, cut them three to four times with scissors and add them; mix everything together by hand.

In a small saucepan combine the water, grated garlic and ginger, fish sauce, rice vinegar, sugar, sambal and ketchup and bring to a hard simmer.

Cook down about five minutes until reduced by half, then stir in two tablespoons of the cornstarch slurry until it leaves a trail behind the spatula.

Fill a medium to large saucepan with two quarts of neutral high smoke point oil and preheat to 350 F, keeping the handle over the stove.

Lay a sheet of spring roll pastry in a diamond, drop about 75 grams of filling in one corner, flip the bottom over it and press to trap the filling tightly.

Fold in one side then the other and roll tightly, brushing a loose cornstarch slurry on the last few inches to seal.

Fry the rolls at 350 F for five to six minutes, rotating with a spider after the first minute, until lightly golden brown and firm; do not take them as dark as an egg roll.

Drain on a wire rack and cool about 10 minutes before serving with the sauce.