Marinate the ground pork with finely chopped shallot, a pinch of seasoning, and ground black pepper.

Wash the bean sprouts and cilantro, then drain well. Set aside a little to serve fresh with the spring rolls after frying.

Julienne the carrot, onion, wood ear mushrooms, shiitake mushrooms, and cilantro. Cut the softened glass noodles into short lengths, then add everything to the ground pork.

Combine all ingredients, crack in 3 eggs. Squeeze the bean sprouts gently to remove excess water so they don't break apart. Add a bit of seasoning and fish sauce to taste.

To wrap: Place a rice paper wrapper on a flat surface. If the wrapper is too dry, lightly moisten it with water. For best results, let the wrappers rest in a damp towel to soften. Spoon a moderate amount of filling onto one edge of the wrapper, spread it out, and roll tightly. After rolling halfway, fold in the sides, then finish rolling.

I usually roll about 5-7 rolls at a time and then start frying them.

Heat oil or lard in a dry skillet until hot. Test by dipping a chopstick in; if bubbles form, it's ready. Fry over medium to low heat. For rounder, prettier rolls, dip the ends of the rolls in oil first, then gently roll them in the pan to prevent sticking and help them hold their shape.

Fry until the spring rolls are golden brown, then remove and drain on paper towels. You can cut each roll into 3-4 bite-sized pieces or leave them whole and cut with chopsticks at the table. If making a large batch, you can par-fry the rolls until lightly golden, then finish frying them until crisp and golden right before serving.

Drain excess oil and arrange the rolls on a plate with fresh herbs.

Dipping sauce: Mix 1 tablespoon fish sauce, 2 tablespoons sugar, 3/4 cup water (about 180 ml), 1-2 smashed garlic cloves, and juice from 1 calamansi (or 1/2 lime).

Now you have a delicious plate of spring rolls for the whole family. Serve with rice vermicelli (double or triple the dipping sauce recipe) or with rice (use less dipping sauce). Enjoy!