For the dipping sauce, place vinegar and granulated sugar in a small pot and simmer until sugar dissolves. Remove from heat and allow to cool completely. Stir in the chile pepper paste, serrano pepper, garlic, and ginger. Set aside.
For spring rolls, place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4 minutes. Add tamari soya sauce and brown sugar and stir together until most of the liquid evaporates. Remove from heat.
To assemble:
Dip rice paper wrappers in hot water for 1 to 2 minutes until soft and pliable. Lay wrapper flat onto a very lightly oiled surface. Tuck each side in by about ½ inch so you have two straight sides.
Lay a leaf of radicchio over the rice paper.
Place a small amount of the mushrooms, carrot, bell pepper, mint, and glass noodles into the wrapper.
Tightly roll until sealed. Repeat until all wrappers and filling ingredients have been used.
