Prepare the ingredients. Cut the bamboo shoots into small pieces. Pound the garlic, black peppercorns, and cilantro roots together until fine. Sauté this mixture in a pan over medium heat until fragrant. Add the shiitake mushrooms, ground pork, and bamboo shoots. Stir-fry until combined.

Season with soy sauce, fish sauce, salt, and sugar. Taste and adjust as needed. Add the soaked glass noodles and stir-fry until cooked and dry. Add shredded carrots and chopped green onions, then turn off the heat. Let the filling cool before wrapping the spring rolls.

Prepare the spring roll wrappers by placing a wrapper with a corner facing you. Spoon some filling onto the wrapper, roll it up, and fold in the sides to seal tightly.

Fry the spring rolls in hot oil over medium heat until golden brown. Remove and drain on paper towels. Serve on a plate with sweet and sour dipping sauce.