Vietnamese Style Springrolls

Ingredients:
750 grams medium ground pork
2 cups of shredded carrots
4 cloves of garlic, minced
1/2 cup yellow onions, finely chopped
1 bundle thin rice vermicelli, chopped
2 cups of dried fungus, chopped
2 tbsp fish sauce
1 tbsp white sugar
1 tsp chicken bouillon
1/2 ground black pepper
2 cups of neutral oil for frying the springrolls
1 package rice paper rolls (can substitute for medium-sized regular springroll wrap)

Nouc Cham Sauce:
4 tbsp water
1 tbsp lime juice
2 tbsp fish sauce
3 tbsp white sugar
1 garlic clove, minced
Thai chili (optional)