Soak the rice vermicelli noodles in hot water for about 10 minutes or until soft. Drain and chop into small pieces. Soak the dried wood ear mushrooms in warm water until rehydrated, then chop finely. In a bowl, combine the ground pork, chopped shrimp, softened noodles, chopped mushrooms, grated carrot, minced garlic, chopped onion, fish sauce, sugar, and black pepper. Mix well until all ingredients are combined.

Wrap the Spring Rolls

Lay a spring roll wrapper on a clean surface. Place a spoonful of the filling mixture near the bottom edge of the wrapper. Fold the bottom over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling.

Fry the Spring Rolls

Heat the vegetable oil in a deep frying pan over medium heat. Once hot, carefully add a few spring rolls at a time, frying until they are golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Serve

Serve the cha gio hot with nuoc cham (Vietnamese dipping sauce) and fresh herbs on the side.