Prep: 1. Cook rice noodles, according to package instructions. 2. Chop scallions. To make dipping sauce: 1. Place 1 tablespoon sugar, 2 garlic cloves, 1 chile on a cutting board a chop together. 2. Using side of knife, scrape, the garlic-chile mix into a rough paste. Transfer paste to a bowl and whisk in remaining sugar, 1 cup warm water and continue whisking until sugar dissolves. 3. Whisk in fish sauce and 2 tablespoons lime juice. 4. Thinly slice remaining chile crosswise and transfer to sauce along with carrots. 5. Let sauce sit for 30 minutes. To cook pork: 1. Preheat oven to 375. 2. Pan sear pork loin in 1 tablespoon of oil over medium high-heat, ~3 minutes per side. 3. Transfer to oven and roast for 20-30 minutes, until cooked through and juices run clear. 4. When pork is cooked, season with salt and pepper and slice into 1/4" thick slices. To cook shrimp: 1. Meanwhile, warm a skillet over medium-high heat and add 1 tablespoon safflower oil. 2. Cook shrimp 1-2 minutes per side. Season shrimp with salt and pepper and set aside. To serve: 1. Place 1 lettuce leaf half on a work surface and top with a small amount of cooked noodles. 2. Place a slice of pork over noodles and then top with a shrimp, place cilantro, chopped scallions and mint over shrimp, and close lettuce around fillings to create a wrap. 3. Repeat with remaining lettuce leaves, noodles, pork, shrimp, cilantro tops, mint, and scallion greens until you have about 20 wraps. 4. Serve with dipping sauce.