In a mixing bowl, combine the ground pork, grated carrot, chopped onion, chopped vermicelli noodles, finely chopped wood ear mushrooms, egg, fish sauce, and ground black pepper. Stir until everything is mixed well.

Gently soak the rice paper wrappers in warm water for about 10-15 seconds until they are pliable, yet not too soft.

Lay a soaked wrapper on a clean surface. Place a portion of the filling on the bottom third of the wrapper, then fold the sides in and roll tightly. Repeat for all wrappers.

In a pan, heat vegetable oil over medium heat, ensuring it's hot enough for frying (around 350°F or 175°C) to get that crispy texture.

Carefully add spring rolls to the hot oil in batches, frying for 3-4 minutes on each side until golden brown and crispy.

Once golden, remove the spring rolls from the oil and drain them on paper towels to absorb excess oil. Serve hot for the best crunch!