Vietnamese Crispy Spring Rolls with Pork and Shrimp (Chả Giò)

In a large bowl, combine the ground pork, minced shrimp, shredded carrots, sliced wood ear mushrooms, chopped vermicelli noodles, fish sauce, and black pepper. Mix thoroughly until all ingredients are well combined.

Prepare your rolling station: a shallow dish of warm water for dipping rice paper, the filling mixture, and a clean surface. Dip one rice paper wrapper into the warm water for 10-15 seconds until pliable. Lay it flat on your work surface.

Place about 1 1/2 tablespoons of the filling mixture near one edge of the softened rice paper. Fold the bottom edge over the filling, then fold in the sides. Roll tightly from the bottom up to form a compact spring roll.

Repeat the dipping and rolling process with the remaining rice paper wrappers and filling until all spring rolls are assembled.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 4-5 spring rolls into the hot oil, ensuring not to overcrowd the pot.

Fry the spring rolls for 5-7 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature of the pork and shrimp should reach 160°F (71°C).

Remove the fried spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.

Serve the Vietnamese Crispy Spring Rolls hot with your favorite dipping sauce.