Wash the meat and grind it finely.

Peel the carrot and shred it into thin strips.

Peel the taro root and shred it into thin strips.

Soak the dried wood ear mushrooms in water until soft, then wash and chop them finely.

Peel the shallots and mince them.

Combine all the ingredients in a large mixing bowl.

Add salt, chicken bouillon powder, sugar, and black pepper to taste.

Mix everything together until well combined.

Prepare the rice paper wrappers for rolling.

Lightly moisten the rice paper with a little water to soften, then lay it flat on a cutting board or tray for rolling.

Add the filling onto the wrapper.

Roll up each spring roll tightly, repeating until all the filling is used.

Heat oil in a deep pan or wok. Do not let the oil get too hot or boil; keep it at a moderate temperature and add the spring rolls to fry.

Make sure the oil fully covers each spring roll while frying.

Fry over medium heat. Near the end, increase the heat to high so the spring rolls absorb less oil.

Prepare a basket or plate lined with paper towels. When the spring rolls are golden, remove them and stand them upright to drain excess oil and prevent them from breaking if stacked.

Serve with fresh herbs and vegetables, and dip in sweet and sour fish sauce with a little pickled shallot.