Gather all the ingredients.
In a small mixing bowl, soak dried Shiitake mushroom in 1/2 cup warm water until softened. Approx 10 minutes. For faster results, put a heavy bowl on top of the mushrooms to weigh it down.
In the meantime, peel and shred carrots into thin sticks. Place into a large mixing bowl.
Dice shallots and place into the large mixing bowl.
Grate ginger and place into the large mixing bowl
After dried Shiitake mushroom is softened, chop into pea-size pieces and place into the large mixing bowl.
Combine ground pork, fish sauce, Swerve/Monkfruit, Japanese Sake, salt and pepper into the large mixing bowl. Combine well using optional plastic cooking gloves.
Fold over soy paper vertically and cut. You should end up with 16 square pieces.
Prepare a bowl of water.
Lay the soy paper down at a 45-degree angle to form a diamond shape, place 1/8 of the ground pork mix in the center of the soy paper. Grab the bottom of the soy paper and bring it to the middle. Dip your finger in the small bowl of water and run your finger on the center-fold.
Bring the left tip to the center and repeat, followed by the right side.
Finally, take the bottom and roll it around upwards tightly to complete the roll. Dip your finger in the small bowl of water and run your finger to hold the fold. Make sure the wrap is secured tightly so it doesn't fall apart during the cooking process (you may also consider using toothpicks to hold it in place).
In a medium frying pan, add enough oil to cover 1/2 of the eggs rolls. Place on medium-low heat and bring to temperature (about 3-5 minutes). Important - soy paper has a much lower burning point then egg rolls, so make sure you cook this on low heat. Carefully place the rolls and cook for 1.5 minutes. If the paper is browning too fast, remove and reduce heat. Flip and repeat on the other side for 1.5 minutes.
For optional fish dipping sauce, combine 1 tsp Swerve/Monkfruit, 1 tsp fish sauce, 2 tsp water, 1/2 tsp lime juice and optional 1/2 tsp Chili Paste.