In a mixing bowl, combine the ground beef, black pepper, minced garlic, chopped cilantro stems, chopped wood ear mushrooms, thinly sliced white part of green onions, bean sprouts, 1 egg, and chopped glass noodles. Season with oyster sauce, soy sauce, a little granulated sugar, and seasoning sauce. Mix everything together until well combined and set aside.

Use round or square Vietnamese rice paper wrappers. Lightly dampen both sides with a clean, wet cloth just until softened, then blot off excess water. Place some of the filling from step 1 onto the wrapper, fold and roll tightly to seal. Fry the rolls, turning occasionally, until the filling is cooked through and the rolls are golden and crispy. Remove and drain on a plate.

For the dipping sauce, finely chop the red chili and place in a bowl. Add vinegar, granulated sugar, and a little fish sauce, then stir to combine. Add minced garlic and crushed almonds. Adjust the taste to your liking for a balance of sour, salty, and sweet. Serve the spring rolls hot with fresh vegetables, basil leaves, and the dipping sauce.