Prepare the filling: In a skillet over medium heat, cook the ground pork with a splash of soy sauce and minced garlic until browned and fragrant, about 5-7 minutes. Break up the meat as it cooks for a fine texture.
While the filling cooks, chop and prepare your vegetables: julienne carrots, thinly slice cucumber, rinse bean sprouts, and chop fresh mint and cilantro. Keep everything ready for assembly.
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes soft and pliable. Carefully lay it flat on a damp towel or work surface.
Place a small spoonful of the cooked pork mixture near the bottom edge of the rice paper. Add a few strips of vegetables and herbs on top of the meat.
Fold the sides of the rice paper inward, then roll tightly from bottom to top, sealing the edge with a gentle press. Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep saucepan or wok to 180°C (355°F). Carefully lower a batch of rolls into the hot oil, frying for about 2-3 minutes until golden brown and crispy, turning occasionally.
Use a slotted spoon to lift the fried rolls out of the oil and place on paper towels to drain excess oil. Rest for a minute to crisp up further.
Repeat the frying process with remaining rolls. Serve hot with a side of sweet chili sauce for dipping and a squeeze of lime for brightness.
