Soak the cellophane noodles, wood ear mushrooms, and shiitake mushrooms in hot water until soft, then rinse and chop finely.

Peel and finely grate the carrot, then mince it.

In a bowl, combine the ground pork, noodles, mushrooms, onion, and carrot. Add 1 egg and mix well, then wrap the filling in spring roll wrappers (rice paper).

Fry the rolls until both sides are golden brown.