Prepare Sweet Chili Sauce:
In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate.
Drain and chop the mushrooms. Drain the noodles and cut into short lengths of about 2 inches.
Heat the oil in a wok or frying pan, add the garlic and chilies; fry for 30 seconds. Add the ground pork, stirring until the meat is browned.
Add the noodles, mushrooms, and shrimp. Season with fish sauce, sugar and pepper. Turn into a bowl.
Mix in the carrot, bamboo shoots, bean sprouts, scallions and chopped cilantro for the filling.
Put the flour in a small bowl and mix with a little water to make a paste. Place a spoonful of filling in the center of a spring roll wrapper that was prepared according to package directions.
Turn the bottom edge over to cover filling, then fold in the left and right sides. Roll the wrapper up almost to the top edge. Brush the top edge with flour paste and seal. Repeat with the rest of the wrappers.
Heat the oil in a wok or deep-fat frying. Slide in the spring rolls a few at a time and fry until crisp and golden brown. Remove with slotted spoon and drain on paper towels. Serve hot with Thai Sweet Chili Sauce to dip them into, if you like.
Yield: 2 Dozen Rolls & 1 Cup Sauce