Thaw spring roll wrappers about halfway until pliable.

Combine ground pork, grated carrot, minced celery root, and soy sauce in a bowl.

Gently fold in chicken bouillon powder.

Cut cooked rice noodles into smaller lengths suitable for folding into the pork mixture.

Combine all ingredients thoroughly with your hands.

Place about 1 1/2 tsp of pork mixture onto a spring roll wrapper.

Roll tightly like a mini-burrito, ensuring the filling is secure.

Heat about an inch of canola oil in a deep 9-inch skillet.

Fry the spring rolls in the hot oil until golden brown on all sides.

Remove from oil and drain on paper towels.