Wash and prep all the ingredients.

Finely chop all the ingredients, then mix them with the ground pork. Season with fish sauce and salt, and let the mixture marinate for about 30 minutes. Gradually add the eggs to the filling—don’t add too many at once, or the filling will get too wet and the wrappers may tear when rolling and frying. Add one egg at a time, mixing until the filling is just sticky enough. Then add black pepper and start rolling the spring rolls.

I usually roll my spring rolls short and round instead of long. My mom always jokes that I make them look just like me—short and round!

Pour enough oil into a pan to fully submerge the spring rolls. When you first add the rolls, gently turn them so they cook evenly and don’t stick. Don’t fry one side completely before flipping, or the wrappers may tear.

For the dipping sauce, mix 1 part sugar, 1 part fish sauce, and 4 parts hot water. My tip for a tasty sauce: crush garlic first, then add 1 tablespoon vinegar to cook the garlic, then add 1 tablespoon fish sauce. Dissolve the sugar separately in 4 tablespoons hot water, then combine with the fish sauce, garlic, and vinegar. Add a few slices of chili for color and flavor. I usually make the sauce first so I can taste-test the spring rolls as I fry them!