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Prepare all ingredients before starting. Rehydrate and shred the wood ear mushrooms, shred the carrots, mince the shrimp, and cook the vermicelli noodles according to packet instructions. Drain well and set aside.
In a large bowl, combine pork mince, wood ear mushrooms, carrots, shrimp, vermicelli noodles, garlic, chicken powder, yumyum, fish sauce, sugar, oyster sauce, soy sauce, Chinese cooking wine, sesame oil, and cornstarch. Mix thoroughly until evenly combined.
Place one sheet of rice paper onto a clean chopping board. Lay a damp cloth over the top briefly to soften it slightly without making it too wet.
Add a portion of filling into the centre of the rice paper. Fold in the sides, then roll tightly into a spring roll shape. Repeat with remaining filling.
Heat oil in a wok over medium-high heat. Carefully add the spring rolls and deep fry until golden brown and crispy.
Remove and strain well before serving.
Serve immediately with sweet chilli sauce or Vietnamese fish sauce.