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For the sweet and sour sauce: Combine 1 cup water, 1 tablespoon rice vinegar, 3 tablespoons ketchup, 5 tablespoons sugar, 1 tablespoon cornstarch, and 3 tablespoons water in a saucepan. Bring to a boil and let simmer until thickened.
For the spring rolls: In a bowl, mix together ½ pound diced shrimp, 6 finely chopped shiitake mushrooms, ½ cup minced carrots, 2 tablespoons minced cilantro stems, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, and a pinch of white pepper.
Place a wonton wrapper on a flat surface in a diamond shape. Scoop about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Wet the top corner with water to seal.
In a large pot or wok, heat 2 cups of oil to 350°F. Fry the spring rolls in batches for 2-3 minutes until golden brown. Drain on a paper towel-lined plate.
Serve the crispy spring rolls with the sweet and sour dipping sauce.