Soak wood ear mushrooms and saifun noodles in water until softened, approximately 1 minute.

In a medium bowl, combine ground pork, shredded jicama, shredded carrots, diced onions, softened saifun noodles, shredded wood ear mushrooms, sugar, salt, and white pepper.

Thoroughly mix the ingredients to create the filling.

Heat oil to 350 degrees Fahrenheit in a wok or deep fryer.

Prepare the spring rolls while the oil heats.

Place approximately 1/12 of the filling onto an egg roll wrapper.

Shape the filling into an oblong.

Fold the corners of the wrapper towards the middle, covering the filling.

Fold the end of the wrapper over the filling and tightly wrap, forming a cylinder.

Seal the edge with a small amount of water if needed.

Repeat wrapping process until all filling is used.

Carefully place the spring rolls into the hot oil and fry until golden brown on one side.

Flip the spring rolls and continue frying until golden brown and the pork filling is cooked.

Remove the spring rolls from the oil and place on a wire rack or paper towels to drain excess oil.

Serve warm with Nuoc Cham dipping sauce.