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 with a shredder/knife. Place into a large mixing bowl.
Dice shallots and place into the large mixing bowl.
Grate ginger with a grater 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.
Prepare a bowl of water.
Lay the Soy Paper down vertically and place about 1 tbsp of the ground pork mix in the bottom center of the Soy Paper as shown. Grab the left side and fold over towards the middle and repeat with the right side. Now roll from the bottom to the top to form the rolls. Use some water to hold the conjoining ends together. 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 1.5-2 minutes. If the paper is browning too fast, remove and reduce heat. Flip and repeat on the other side for 1.5-2 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.