Wash the pork and finely chop it. Soak the wood ear and shiitake mushrooms until soft, then wash and finely chop them. Peel, wash, and finely chop the shallots.

Heat oil in a pan and sauté the shallots until fragrant. Add the ground pork and stir until it breaks apart. Season with a bit of bouillon powder and fish sauce. When the pork is cooked, add the wood ear and shiitake mushrooms and stir well. Once the filling is cooked, sprinkle with pepper for aroma, then turn off the heat.

For the wrappers: Use a wide, deep plate and add a little water. Squeeze in a few drops of lemon juice and add a bit of oil (to prevent sticking). Soak two rice paper sheets at a time in the water for about 60–90 seconds until soft. Take one sheet out and lay it flat, spread the filling on top, then place the second sheet over it and roll tightly. Place the roll on a plate lightly coated with oil. Brush each layer of rolls with a bit of oil.