Place the ground pork in a bowl. Shred the carrot and taro root, then add them to the bowl. Crack the eggs into the bowl. Finely chop the green onions and cilantro, then add them in. Season with 2 teaspoons seasoning powder, 1/2 teaspoon MSG, and 1/2 teaspoon black pepper. Mix everything well.

Lay the rice paper wrappers on a plate. Place some filling in the center of each wrapper and roll up to form spring rolls. Repeat until all the filling and wrappers are used. You can make extra and store them in a container in the freezer; fry them whenever you want to eat.

Heat cooking oil in a pan. When the oil is hot, add the spring rolls and fry until golden and crispy. Remove and drain on paper towels.