Soak the Dried wood ear mushrooms and Dried glass noodles in warm water for 15–20 minutes until soft; drain, squeeze out excess water and finely chop both.
Peel and finely chop the Shrimp (or pulse lightly in a food processor), and combine with the Ground pork in a large bowl.
Peel and finely grate the Carrot and Jicama; finely mince the Shallots and Garlic and add them to the meat mixture along with the chopped mushrooms and glass noodles.
Mix in the Egg to bind, then season the filling with Fish sauce, Sugar, Ground white pepper and a pinch of Salt; taste and adjust so the filling is savory with a hint of sweetness.
Prepare a workstation: a shallow dish of warm water and a clean surface. Briefly dip one Rice paper sheet into the water to soften (just until pliable), lay it flat, and place about 2–3 tablespoons of filling near the edge.
Fold the sides over the filling and roll tightly to form a sealed cylinder, tucking the ends like a burrito. Repeat until all filling is used.
Heat enough neutral oil in a heavy skillet or pot to deep-fry the rolls (about 180°C / 350°F). Fry rolls a few at a time, turning, until evenly golden brown and crisp; drain on paper towels.
For the dipping sauce (nước chấm), stir together warm Water, additional Sugar and Fish sauce to taste, then add Lime juice, minced Garlic and sliced Thai chiles; add some shredded Carrot for color and texture.
Serve the hot rolls with crisp Soft lettuce and Mixed fresh herbs; wrap a piece of roll in lettuce with herbs and dip into the sauce for the classic experience.
