In a mixing bowl, combine the ground pork, grated carrot, chopped onion, chopped vermicelli noodles, chopped wood ear mushrooms, egg, fish sauce, and ground black pepper.

Use your hands or a spatula to mix the ingredients thoroughly until fully combined.

Soak the rice paper wrappers in warm water for about 10 seconds until they become pliable.

Place a generous portion of the filling on the bottom third of a wrapper. Fold in the sides and roll tightly to secure the filling.

In a pan, heat vegetable oil over medium heat until shimmering.

Carefully add the spring rolls to the hot oil in batches. Fry for about 3-4 minutes on each side, or until golden brown.

Once golden, remove the spring rolls from the oil and place them on paper towels to drain excess oil.

Serve hot, paired with a tangy dipping sauce.