Make the filling: Soak the vermicelli noodles in hot water (just enough to cover) for about 5 minutes, or until softened. Drain well, then snip into smaller pieces with kitchen scissors.
Place the shrimp in a food processor, and pulse until it forms a smooth paste. Alternatively, you can finely mince it with a knife until paste-like.
In a medium bowl, mix together the chopped noodles, shrimp paste, scallions, carrot, mushrooms, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, sesame oil, and salt until everything is well combined.
Make the dipping sauce: Whisk together 3 Tbsp soy sauce, 1 Tbsp oyster sauce, sugar, water, and sesame seeds in a bowl. Set aside.
Make the rolls: Fill a large shallow plate with lukewarm water. Dip one sheet of rice paper for 5–10 seconds, just until pliable, then place it on a clean surface. Lay half a sheet of roasted nori in the center, then spoon about 2 tablespoons of filling horizontally like a log. Fold the bottom edge up, tuck in the sides, and roll up tightly. Repeat with the remaining filling and wrappers.
Heat about 1 inch of oil in a large skillet over medium heat. Fry the rolls in batches, being careful not to overcrowd the pan, for 3–5 minutes, turning occasionally, until all sides are golden and crispy.
Remove from the oil, drain briefly on a wire rack, and enjoy immediately with the dipping sauce.
Cook it hands-free.
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