Clean the shrimp and finely chop with the shallot. Place in a bowl and add black pepper, sugar, MSG, and fish sauce. Next, cut the taro root into thin strips and mix with the shrimp mixture. Let it marinate for about 20 minutes. Then, wrap the mixture in mung bean rice paper and fry in hot oil over low heat until the egg rolls are golden and cooked through. Remove and drain on paper towels.

Wash the fresh herbs. To make the dipping sauce, combine sugar, MSG, minced garlic, and minced chili in a bowl. Add a little lime juice and some hot water, mix well, then add fish sauce and adjust to taste.

Shred the red radish and daikon radish. Soak them in salted water for about 3 minutes, then rinse and squeeze out excess water. Mix with the dipping sauce.