Step 1: In a large bowl, combine the ground pork, minced shrimp, shredded carrots, chopped jicama (or water chestnuts), green onions, minced garlic, fish sauce, soy sauce, sesame oil, black pepper, and sugar. Mix thoroughly until all ingredients are well combined.
Step 2: Add the egg to the mixture and mix again. The egg acts as a binder, helping the filling stay together.
Step 3: Prepare your rolling station. Fill a shallow dish or pie plate with warm water. Lay a clean, damp kitchen towel or cutting board nearby. Have your rice paper wrappers ready.
Step 4: Dip one rice paper wrapper into the warm water for about 10-15 seconds, just until it becomes pliable but not overly soft. Place it flat on your damp surface.
Step 5: Place about 2-3 tablespoons of the filling mixture in a log shape near the bottom edge of the rice paper, leaving about an inch from the sides. Ensure the filling is compact but not overstuffed.
Step 6: Fold the bottom edge of the rice paper wrapper over the filling. Then fold in both sides towards the center. Roll tightly from the bottom upwards, creating a neat egg roll shape. Repeat with the remaining filling and wrappers.
Step 7: To air fry: Preheat your air fryer to 375°F (190°C). Lightly brush the egg rolls with vegetable oil. Arrange them in a single layer in the air fryer basket, ensuring they do not touch. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. Cook in batches as needed.
Step 8: To shallow fry: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Carefully place the egg rolls in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, rotating until all sides are golden brown and crispy. Drain on a wire rack lined with paper towels.
Step 9: Serve the Crispy Rice Paper Egg Rolls hot with nuoc cham, sweet chili sauce, or your favorite dipping sauce.