Crispy Vietnamese Egg Rolls (Spring rolls) w/ "Nuoc Cham" Dipping Fish Sauce | Cha Gio

EGG ROLLS
20-25 spring roll wrappers
1 pound ground pork
3-4 small/medium carrots, grated
1 onion, diced
1/4 cup dehydrated wood ear mushrooms (fungus)
2 bundles bean thread noodles (about 3 ounces, dried)
1 Tbsp chicken bouillon powder
1 tsp salt
2 tsp sugar
1 tsp black pepper
1 egg (plus an extra beaten egg for sealing the wrapper)