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In a small bowl, combine chili, garlic, fish sauce, rice vinegar, white sugar and water. Stir until the sugar has dissolved. Set aside.
In a large bowl, combine pork mince, spring onion, coriander, garlic, lemongrass, fish sauce, brown sugar, and white pepper. Mix well until evenly combined.
Bring a pot of water to the boil. Cook rice vermicelli for 1 minute until just tender. Drain, rinse under cold water, and drain well. Set aside.
Heat a large frying pan over medium-high heat and add oil. Shape the pork mince into small patties. Cook for 3 minutes on each side until golden and cooked through. Remove and set aside.
Fill a large bowl or tray with lukewarm water. Dip one rice paper sheet into the water for 2 seconds, then place it on a clean surface. Repeat with two more sheets, slightly overlapping to form a triangle shape for extra strength.
Place a lettuce leaf in the center. Add vermicelli, carrot, cabbage, and pork patties.
Fold the bottom edge over the filling, then fold in the sides and roll tightly to form a large wrap (similar to a fresh spring roll but bigger). Repeat with remaining ingredients.
Cut in half if desired and serve immediately with dipping sauce.