Wash the herbs, carrot, and kohlrabi. To make the pickled vegetables: Cut the carrot into flower shapes and slice, slice the kohlrabi. Sprinkle with a little salt, then rinse again to remove any sap. Mix fish sauce, sugar, garlic, and chili to taste, then toss with the vegetables.

To make the filling and roll the spring rolls: Soak the shiitake and wood ear mushrooms in water, then cut into thin strips. Soak the dried glass noodles in water until soft, then cut into small pieces. Cut the carrot into thin strips. Add the two eggs and ground pork. Season with salt, sugar, bouillon powder, and black pepper to taste, then mix well. Start rolling the spring rolls!

Heat oil in a pan to 570°F (300°C). When the oil is hot, fry the spring rolls until golden brown. Serve with the pickled vegetables and fresh herbs. You can also eat them with extra greens if you like.