Soak the wood ear mushrooms in hot water, then rinse them clean.

Mince the pork. Finely chop the green onions, cilantro, and wood ear mushrooms. Crush the rice vermicelli into small pieces. Grate the carrot and combine everything in a large bowl.

Crack in one egg, add minced garlic (save some for the dipping sauce), pepper, seasoning powder, and MSG, then mix well. Let it marinate for 10 to 15 minutes.

Use rice paper wrappers, and try to roll them tightly to make each roll rounder.

Heat oil in a pan until hot, then add each roll, rolling them as you go to make them look nicer. Fry until golden brown, then remove and drain on paper towels.

For the dipping sauce, mix 2 tablespoons of sugar, 3 tablespoons of fish sauce, and 2 tablespoons of cooled boiled water. Squeeze in half a lime, adjust the seasoning to your family's taste, and add the remaining garlic.