Wash the pork and chop it finely or grind it. Peel and devein the shrimp, remove heads and tails, wash, and chop or grind. Peel the carrot and potato, then cut them into thin matchsticks. Soak the wood ear mushrooms until soft, wash, and finely chop. Deep-fry the cellophane noodles in hot oil until they puff up and become crispy, then crush them into small pieces. Peel and slice the shallots, fry in oil until golden, then drain. Wash and finely chop the green onions.

In a large clean bowl, combine the pork, shrimp, carrot, potato, wood ear mushrooms, fried noodles, fried shallots, and green onions. Add 3 tablespoons fish sauce, 1 teaspoon sugar, 2 teaspoons seasoning powder, 1 teaspoon black pepper, and the eggs. Mix all ingredients well. (You can adjust the seasonings to your family's taste.)

Place a rice paper wrapper on a clean cutting board. Add a suitable amount of filling and roll tightly. Repeat until all the filling is used.

Arrange the spring rolls in a container and store them in the freezer. When ready to eat, take them out and fry.

To fry: Heat a pan with oil. When the oil is hot (but not too hot), add the spring rolls. Fry until golden and crispy, then remove and drain on paper towels.

Serve the spring rolls with rice noodles or steamed rice. Enjoy with lettuce and fresh herbs, and dip in sweet and tangy fish sauce.