Crispy Spring Rolls with Pork and Shrimp (Chả Giò)

**Prepare the Filling:** In a large bowl, combine the ground pork, chopped shrimp, shiitake mushrooms, grated carrot, jicama, green onions, chopped vermicelli noodles, egg, fish sauce, sugar, and black pepper. Mix thoroughly until well combined.

**Assemble the Spring Rolls:** Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened but still pliable (do not over-soak). Place the softened wrapper on a clean, flat surface.

Place about 2 tablespoons of the filling in the center of the rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly to enclose the filling completely, like an egg roll.

Repeat with the remaining wrappers and filling. Keep the assembled spring rolls covered with a damp cloth to prevent them from drying out.

**Deep-Fry the Spring Rolls:** Heat the vegetable oil in a large skillet or wok over medium-high heat (around 350°F or 175°C).

Carefully place the spring rolls in the hot oil, making sure not to overcrowd the pan (fry in batches if necessary).

Fry for 3-4 minutes per side, or until golden brown and crispy. Use tongs to turn the spring rolls occasionally to ensure even cooking.

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

**Serve:** Serve the crispy spring rolls immediately with nuoc cham for dipping.