Scrape and rinse the pork belly, then slice thinly. Marinate with all the ingredients listed in section 1. If grilling in the afternoon, marinate the meat in the morning so it absorbs the flavors.

To make the egg rolls: Soak the wood ear mushrooms until soft, then chop finely. Peel, wash, and thinly slice the taro root, then chop. Season the ground pork with fish sauce, salt, MSG, and pepper as listed for the egg rolls, then mix in the mushrooms and taro.

Stack 2 mung bean rice paper wrappers, add a spoonful of filling, and roll up. Wrapping with two layers makes the egg rolls crispier. Fry in plenty of oil over low heat until the egg rolls are evenly cooked inside.

For the fish sauce: Mix 2 parts fish sauce, 2 parts sugar, and 4 parts water (use high-quality fish sauce for best flavor). Bring to a boil, let cool, then add minced garlic and chili. Add lime to taste.

Grill the pork over charcoal for the best aroma and tenderness.

Peel and julienne the carrot and daikon, then soak in vinegar and sugar. Wash the fresh vegetables, thinly slice the cucumber. Chop the scallions, heat vegetable oil, and pour over the scallions in a bowl. Once everything is ready, assemble the dish.

To serve, add a little of each ingredient to a bowl, top with scallion oil, roasted peanuts, and fish sauce, then enjoy.