Soak bean thread noodles and tree-ear mushrooms in separate bowls with water until soft.

Drain noodles and cut into shorter lengths.

Remove hard centers from mushrooms and coarsely chop.

Combine ground pork, garlic, fish sauce, and pepper in a bowl.

Mix in crab meat, mushrooms, carrots, bean sprouts, noodles, and shallots.

Combine warm water and sugar in a separate bowl.

Lay one rice paper wrapper on a damp towel.

Brush the wrapper with sugar water and let it soften (about 30 seconds).

Shape 3 tablespoons of filling into a tight cylinder.

Place the cylinder along the lower edge of the wrapper.

Roll the bottom up and over the filling tightly.

Fold both outside edges inward to enclose the ends.

Continue rolling into a cylinder and cover with plastic wrap.

Repeat until all rolls are done.

Preheat oil to 325F (160C) in a wok or saucepan.

Add a few rolls at a time, do not crowd.

Fry for 10 seconds.

Increase heat to 375F (190C).

Fry, turning occasionally, until golden brown (6-8 minutes).

Remove and drain on paper towels.

Cut crosswise into 1 1/2-inch pieces.

Arrange rolls on a plate lined with lettuce.

Serve with lettuce, coriander, and mint leaves on another plate.