In a large mixing bowl, combine the ground pork, minced shrimp, chopped glass noodles, sliced wood ear mushrooms, shredded jicama, shredded carrot, diced onion, minced garlic, fish sauce, sugar, and black pepper. Mix well to combine all ingredients evenly.
Add the beaten egg to the filling mixture and mix thoroughly until well incorporated. This helps bind the filling together.
Prepare your work surface. Have a shallow bowl of warm water ready. Take one rice paper wrapper and quickly dip it into the warm water for a few seconds until it becomes pliable. Lay it flat on a clean, damp surface.
Place about 1-2 tablespoons of the filling near one edge of the softened wrapper, forming a log shape. Fold the bottom edge of the wrapper over the filling, then fold in the sides towards the center. Roll tightly from bottom to top to form a compact spring roll. Repeat with the remaining filling and wrappers.
Heat vegetable oil in a deep pot or wok to 160°C (325°F). Carefully place a few spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 5-7 minutes, or until lightly golden and cooked through. Remove and drain on a wire rack or paper towels. This first fry cooks the filling and sets the shape.
Increase the oil temperature to 180°C (350°F). Fry the spring rolls again in batches for 3-5 minutes, or until they are deep golden brown and extra crispy. This second fry ensures maximum crispiness.
Remove the crispy spring rolls from the oil, drain excess oil, and serve hot with fresh lettuce, herbs, and Vietnamese dipping sauce (Nước chấm).
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