In a bowl, combine ground pork, chopped shrimp, soaked and chopped mung bean vermicelli, diced shallot, minced garlic, egg, fish sauce, sugar, and black pepper. Mix well until thoroughly combined.
Take one spring roll wrapper at a time and place a spoonful of the filling in the center. Fold the sides of the wrapper over the filling and roll tightly. Seal the edges with a bit of water.
Heat cooking oil in a deep frying pan or pot over medium-high heat. Fry the spring rolls until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.