Vietnamese spring rolls

1. Prepare the dipping sauce: combine all the ingredients except the carrot and daikon in a blender or food processor, and process until well blended and the sugar is dissolved.
2. Pour into a bowl and stir in the carrot and daikon.
3. Cover and set aside.
4. Make the filling: soak the mushrooms and cellophane noodles in separate bowls of hot water until they soften, about 30 minutes.
5. Drain the mushrooms and discard the soaking liquid.
6. Squeeze the mushrooms dry, cut off and discard the stems, and mince the caps.
7. Drain the noodles and discard the soaking liquid.
8. Cut into 1-inch-long pieces (there should be about ½ cup).
9. Place the mushrooms and noodles in a large bowl, add the remaining filling ingredients, and mix well.
10. Assemble the rolls: fill a large bowl with 8 cups hot water, add the sugar, and stir to dissolve.
11. Work with 1 sheet of the rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent them from curling.
12. Completely immerse a sheet of rice paper in the hot water for 2 seconds.
13. Remove from the water and place it on a damp kitchen towel.
14. The rice paper should become pliable within seconds.
15. Foldi over the bottom third of the rice paper round.
16. Place about 3 tablespoons of the filling atop the center of the folded portion.
17. Shape the filling into a 4-inch-long log. Fold the sides of the rice paper over the filling and roll up the rice paper into a cylinder, enclosing the filling completely.
18. Place the roll seam side down on a baking sheet lined with plastic wrap.
19. Repeat with the remaining rice paper and filling.
20. Preheat the oven to 250°F.
21. Line a baking sheet with paper towels.
22. Fryi the rolls: pour about 2 inches of oil into each of two large heavy skillets and heat to 325°F.
23. Add as many of the rolls as will fit comfortably to each skillet (do not crowd or the rolls will stick together) and fry over moderate heat, turning often, until golden and crisp, about 20 minutes.
24. Remove the rolls with tongs to the baking sheet.
25. Keep warm in the oven while you fry the remaining rolls.
26. To serve: cut the rolls in half and arrange on a large platter.
27. Surround with the lettuce leaves and mint and coriander sprigs.
28. Serve the dipping sauce on the side.
29. Encourage your guests to wrap a lettuce leaf along with some herbs around a roll before dipping the packet into the sauce.
30. Yield: 26 rolls, enough for 52 hors d"oeuvre or 6 to 8 light main course servings.
31. Planning ahead: the dipping sauce can be prepared a day ahead, covered, and refrigerated.
32. Bring to room temperature before serving.
33. The rolls can be assembled 1 day ahead, covered with plastic wrap, and refrigerated.
34. The assembled rolls may also be frozen for up to 2 weeks.
35. Defrost them thoroughly before frying.
36. Cook"s notes: as rice paper is very delicate, it needs to be fried at a low to medium heat and therefore takes comparatively longer to brown and crisp.
37. Make sure that the oil is not too hot when you add the rolls to it.
38. Don"t be tempted to take shortcuts by cooking the roll.