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1
Prepare the carrot by peeling and trimming the ends. Cut diagonally into thin slices, then stack 3–4 slices and julienne them lengthwise into thin strips.
2
Prepare the tofu by gently squeezing out excess water, then fry until golden brown. Cool and cut into bite-sized pieces.
3
Prepare the onion by slicing lengthwise into thin, fine strips, keeping the root end for easy handling.
4
Prepare the garlic by smashing it or chopping finely if preferred.
5
Heat oil in a pan and sauté the garlic. When it begins to brown, add the onion. Continue cooking until the onion layers separate and soften, then add the dried shrimp.
6
Add the carrot strips and cook until tender. Then add the fried tofu pieces.
7
Add the mung bean sprouts and gently combine. Continue cooking for 2–3 minutes until the sprouts are cooked through.
8
Season with ground black pepper and fish sauce. Taste and adjust seasoning as needed.
9
Turn off the heat and transfer the mixture to a colander to drain excess liquid. Let cool completely.
10
Prepare the sealing paste by mixing cornstarch and water, then microwave for about 30 seconds until thickened.
11
Wrap the spring rolls: place about 3–4 tablespoons of filling near the bottom of each wrapper, leaving space from the edges. Fold to cover the filling, fold in the sides, and roll up tightly. Apply the sealing paste to secure the final edge.
12
Deep fry the spring rolls in abundant oil over medium heat. Continuously turn them so all sides fry evenly to a golden brown color.
13
Transfer the fried spring rolls to an inclined wire rack to drain excess oil.
14
Make the dipping sauce by combining crushed garlic, chopped onion, vinegar, soy sauce, salt, and black pepper. Add fresh red chilies if desired for extra heat.
15
Serve the spring rolls warm with the dipping sauce on the side.
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