Mix together the shallots, chilli, garlic, carrot and bean sprouts.
Drain the mushrooms and chop finely.
Drain the noodles, rinse in cold water, drain and chop.
Mix the mushrooms, noodles and pork with the shallot mixture and stir in the shrimps.
Lay the spring roll sheets out and divide the filling between the sheets, placing it in the centre.
Brush the edges with egg white and roll up.
Heat the oil in a deep pan and fry the spring rolls in batches for 2-3 minutes until golden brown and crisp.
Drain on kitchen paper.
Garnish with herbs and serve with Nuoc Cham sauce.