Prepare the spring roll filling: In a bowl, thoroughly mix chopped shrimp, soaked bean threads, ground pork, shredded carrots, minced onion, beaten egg, salt, pepper, sugar, and fish sauce.

Prepare the spring roll wrappers: Place spring roll wrappers in a tupperware container covered by a damp paper towel.

Make the spring roll glue: Mix flour and water to form a paste.

Assemble the spring rolls: Place a wrapper (as a diamond) on a wooden cutting board with the smooth side down.

Add filling: Place about 1 1/2 tablespoons of filling in the middle of the wrapper.

Fold and roll: Fold the bottom corner up over the filling, then pull down slightly to spread the filling. Fold the right and left sides in. Roll upwards until just the top tip is exposed.

Seal the spring roll: Apply a small amount of glue to the tip and finish rolling to seal.

Store assembled spring rolls: Immediately place the rolled spring rolls in a second covered tupperware container.

Freeze or fry: Freeze the spring rolls you don't intend to fry immediately.

Heat the oil: Pour about 1/2-1 inch of vegetable oil in a deep pot and heat over medium-high heat. Check if the oil is ready by inserting a wooden spoon or chopstick; bubbles should rise to the surface.

Fry the spring rolls: Lower the heat slightly and add the spring rolls, being careful not to overcrowd the pot.

Cook until golden brown: Fry for about 6-7 minutes, turning over halfway through, until golden brown.

Drain and serve: Drain on a paper towel-lined plate and serve hot.

Prepare the dipping sauce: In a pot, heat sugar and water until the sugar is dissolved.

Add flavor: Add vinegar, fish sauce, and chopped chilies.

Store the dipping sauce: Store in a Mason jar or airtight container in the fridge for up to 2 weeks.

Serve: Place dipping sauce in a ramekin or small dish and arrange on a plate or platter.

Garnish: Place a piece of cabbage on the plate next to the sauce and arrange the cha gio on top.