Prepare the filling: In a large bowl, combine all the prepared ingredients. Add a little chicken bouillon powder, ground black pepper, fish sauce, and crack in the egg. Mix everything well.

Roll the egg rolls: Place a rice paper wrapper on a tray or flat surface. Spoon some filling onto the lower third of the wrapper, then fold in the sides and roll up tightly but not too tight to avoid cracking. Note: If the rice paper is too dry, mix 1 tablespoon vinegar with 1 tablespoon sugar, quickly dip the wrapper in the mixture, then proceed to roll as usual.

Heat a pan and add enough oil to deep-fry. Fry the egg rolls in hot oil until golden brown and crispy on all sides. Remove and drain on paper towels.

Dipping sauce: You can enjoy the egg rolls plain or with chili sauce. Alternatively, make a dipping sauce by mixing 8 tablespoons water, 2.8 oz sugar (80 grams), 2 tablespoons fresh lime juice, and add minced garlic and chili. Arrange the egg rolls on a plate and serve.