Wash the ingredients and dice them as shown.

Soak the glass noodles in a little warm water.

Add the pork to the diced ingredients above. Season to taste with oyster sauce, sugar, MSG, and sesame oil. I set aside 1/3 of the filling for another dish, so I didn't add the eggs and noodles at this step. I continued with the remaining 2/3 as follows.

Chop the soaked noodles and add 2 eggs.

Mix well again, and you have a complete filling for the spring rolls.

I tested wrapping spring rolls with 3 different types of wrappers to see which one gives a crispier and tastier crust. In the picture, from left to right: Hanoi food store wrappers (no label), Safoco wrappers, Viet San wrappers.

Depending on the thickness and softness/hardness of the wrapper, adjust the amount of water you apply. For the Northern-style wrappers, I moistened the cutting board and placed the wrapper on it to roll because the wrapper is quite soft.

Place the filling in the center of the wrapper, spread it evenly, leaving the edges. Then fold the two sides of the wrapper inward and roll it up.

I rolled 5 pieces. The first two with Northern-style wrappers, the middle one with Viet San, and the last two with Safoco (Safoco wrappers are quite thick, so I applied water evenly; when freshly rolled, the filling was visible as the wrapper absorbed water). Some suggest refrigerating the rolls for 20 minutes after rolling to dry the wrapper before frying for extra crispiness. I didn't have time to try this method.

Add oil to a small pot or deep pan to save oil. Add a pinch of salt and stir (this trick prevents oil splatter when frying). Turn on the heat, wait for the oil to heat up, then lower the heat. Let the oil stabilize for another minute before adding the spring rolls to fry.

Frying on low heat takes longer, but the crust will be crispy. Occasionally remove burnt bits from the oil to prevent them from sticking to the spring rolls.

When the spring rolls are evenly golden, remove them. You can place them on a wire rack or a plate lined with paper towels to absorb excess oil. Prepare the dipping sauce to your family's or region's taste. While waiting for the spring rolls to cool and become crispier (after 5-7 minutes), garnish the dish with some herbs, pour the dipping sauce, and arrange the spring rolls on a plate.

The finished spring rolls have a very crispy crust on the outside and a moist, steaming filling inside, with a perfectly balanced dipping sauce. Everything is very scientific and precise!... Until... writing the recipe, I realized I couldn't remember which one I ate first, which wrapper I used. What a mess! 🤪

So I had to dig through the newly taken photos and thoroughly search my memory. From the vague memories left, I can temporarily conclude: using Northern-style wrappers results in a crispy, thin crust that shatters and melts in the mouth; perhaps using an additional half wrapper would make it better. Using Viet San wrappers is less crispy and not recommended. Safoco wrappers are the best, with a perfect balance of crispiness and thickness, and the size is just right. Maybe, haha 😜

I was lucky to succeed on my first try, so I don't have many secrets to share. Just a few small notes: 1)_Fry on low heat 2)_Roll gently, rolling tightly will cause the filling to burst when frying 3)_Use just enough filling 4)_It's best to deep fry 5)_After removing the spring rolls, they will become crispier after 5-7 minutes.