In a large mixing bowl, combine the ground pork, chopped glass noodles, shredded carrots, cabbage, wood ear mushrooms, and green onions. Add the garlic, fish sauce, soy sauce, oyster sauce, black pepper, sugar, and one whole egg. Mix everything together thoroughly with your hands or a spoon until well combined. Let the mixture rest for about 10 minutes so the flavors can meld.

In a small bowl, dissolve the sugar into the warm water first. Then stir in the fish sauce, lime juice, minced garlic, and sliced chilies. Give it a taste and adjust the balance of salty, sweet, and sour to your liking. Set aside.

Lay a spring roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, then fold in both side corners tightly. Roll upward firmly, then brush the top corner with the egg wash to seal it shut. Repeat until all the filling is used.

Pour your vegetable oil into a deep pot or wok and heat it to 325°F (165°C). Fry the egg rolls in batches — don't overcrowd the pan! Cook for about 8–10 minutes, turning occasionally, until they are a deep golden brown and crispy all the way through. Remove them with a slotted spoon and drain on a paper towel-lined plate.

Arrange the egg rolls on a platter alongside fresh lettuce leaves, herbs like mint and cilantro, sliced cucumbers, and your dipping sauce.