Mix the ground pork belly, shredded taro, chopped green onions, ground black pepper, a pinch of salt, and sugar together until well combined.

Mix cola or root beer with water in a 1:1 ratio. Briefly dip the rice paper wrappers in the mixture, then place the filling on and roll them up neatly.

Fry the spring rolls in a pan with plenty of oil over low heat until golden and cooked through. Remove and drain on a wire rack or paper towels to remove excess oil.

To make the dipping sauce: Add minced garlic and chili to a bowl, pour in warm water, stir, then add sugar, fish sauce, and lime juice. Stir well. Adjust the ingredient amounts to taste.

Serve the fried spring rolls with fresh herbs, sliced cucumber, and fresh rice vermicelli. Drizzle with the garlic chili fish sauce, or wrap the rolls with herbs in rice paper and dip—both ways are delicious!