1, Make the Shrimp Paste Dip first by heating the oil in a wok or skillet over medium heat and stir-frying the garlic for 1 to 2 minutes until fragrant and golden brown. Add the shrimp paste, sweet potato and sugar, and stir-fry until well blended, 2 to 3 minutes. Transfer to a serving bowl.
2, Bring the water and salt to a boil in a saucepan or small pot. Poach the pork over medium low heat for about 5 minutes until cooked. Remove and set aside to cool. Cut the pork into thin slices.
3, In the same pot of salted water, poach the shrimp in the same manner for 1 to 2 minutes until pink or just cooked. Remove from the heat and set aside.
4, To make the spring rolls, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place some water spinach, fragrant leaves, sweet potato and glass noodles onto the wrapper. Fold one end of the wrapper over the filling and roll up tightly, pressing to seal and leaving the ends open. Cut the spring roll into 1 -in (21/2-cm) segments and place them on a serving platter. Repeat until all the ingredients are used up. If using fresh rice flour wrappers, place the filling onto a wrapper and roll up in the same manner.
5, Top each segment with a slice of pork and a shrimp. Serve with a bowl of Shrimp Paste Dip on the side.