Soak cellophane noodles in warm water until translucent.

Grind fresh shrimp in a food processor until a mixture becomes pasty.

Use your hands to mix together ground pork, ground shrimp, carrots, onions, mushrooms, soaked cellophane noodles, fish sauce, sugar, salt and pepper.

Position an eggroll wrapper diagonally on a flat surface. Place 2 tsp of meat mixture in the center towards the bottom corner. Fold in the sides and roll up. Secure the top flap with a dab of egg white. Repeat for the remainder of the eggrolls.

In a deep fryer, heat oil to 350 degrees. Fry eggrolls for 3 minutes.

Serve eggrolls with lettuce wraps and prepared fish sauce for dipping.