Soak the wood ear mushrooms and glass noodles in water until soft. Trim the roots from the green onions and wash them. Peel and wash the carrot.

Cut the glass noodles into short pieces. Shred the carrot. Finely chop the wood ear mushrooms and green onions.

Mix the ground pork with chopped onion, season with black pepper, MSG, chicken bouillon powder, and fish sauce to taste. Add the glass noodles, wood ear mushrooms, carrot, and green onions. Mix well. Lay out a spring roll wrapper, brush lightly with water to soften, place a portion of the filling on the wrapper, fold in the sides, and roll up tightly. Repeat until all the filling and wrappers are used.

Heat oil in a skillet. When the oil is hot, add the spring rolls and fry until golden brown. Remove and drain on paper towels. Cut and serve with chili fish sauce for dipping.