Fry the shrimp spring rolls until golden and crispy.

To make the dipping sauce: Combine 3 1/2 tablespoons fish sauce (50 g), 1/4 cup sugar (50 g), and 1/2 cup water (100 g) in a saucepan. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat and let cool. Add a little lime juice, minced garlic, and chopped chili. Julienne carrots and soak them in a mixture of vinegar and sugar. Wash the fresh herbs thoroughly.