Soak noodles in hot water according to package directions. When soft, drain and cut into 2-inch lengths with a sharp knife or scissors.
In a large bowl, beat egg well. Add noodles, pork, carrots, onion, fish sauce, pepper, and scallions. Mix well. Place one wrapper on a flat surface.
Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out.
In a large skillet or wok, heat oil over medium heat for 1 minute.
Carefully place 3 rolls into oil and fry slowly about 10 minutes, or until golden brown. Turn and fry other side 10 minutes.
Keep fried rolls warm in a 200ºF oven as you fry remaining rolls. Serve hot with individual bowls of
nuoc cham (VietNamese) for dipping or Chili sauce. Cut each spring roll into 4 pieces, or wrap spring roll plus a few sprigs of fresh mint and coriander in a lettuce leaf, dip, and eat.