Cover the rice vermicelli with water to soak for 20 minutes.
Heat a wok or large pan over medium high heat. Add a splash of oil, followed by mushrooms & a pinch of salt.
Stir to combine and sauté until the mushrooms have browned and lost their water
Transfer mushrooms to a bowl to cool while you prep other ingredients.
Add your shrimp and pork to a food processor and pulse until shrimp is mostly broken down and the meats are combined. Use pulse function, we want some texture not a paste.
Add the meat into a the mushrooms
To same bowl, add in your soy sauce, oyster sauce, garlic, egg, cilantro, scallions, carrots, and drained and cut rice noodles. Mix to combine all ingredients are well combined. Set aside
Heat a medium-large sauce pan over medium-high heat and add in about any high smoke point neutral oil. The oil level should be no more than halfway up your pot.
Lay down a piece of spring roll pastry in a diamond shape with the corner pointing towards your body and add about 75g of the meat filling near the bottom corner. About 2 tablespoons of filling
Place about 2 tablespoons of filling in a log shape across the lower third of the wrapper. Leave a 2 cm border on each side.
Fold, tuck, and roll. Fold the bottom corner up and over the filling snugly. Fold the left and right sides inward like an envelope. Then roll forward firmly, pressing out any air as you go.
Seal the edge firmly. Brush the final flap with your flour paste or cornstarch slurry and press it down firmly for a few seconds.
Place the roll seam-side down on a tray while you finish the rest.
Pour oil into a heavy-bottomed pot to about 2 inches deep. Heat to 175 to 180°C (350°F). No thermometer? Drop a small piece of wrapper in. If it sizzles immediately and floats to the surface, you’re ready.
Drop 4 to 5 spring rolls in, seam-side down first into the hot oil always away from you. Work in batches so that oil maintains it's temperature.
Fry for 5-6 minutes until golden brown and crisp, flipping over after about a minute.
Repeat until all spring rolls are done
Remove and allow to cool on a rack for about 10-minutes.
Serve and enjoy with your favorite dipping sauce
