Peel potato, carrot. Wash them both along with cabbage, mushroom, etc. Set aside to drip/dry.
Cut pork shoulder/butt into 1-inch cubes. Quartet cut onion.
Add cube pork along with onion, ground pepper, and some salt to food processor. Process them in batches if yours is small. Do not over-grind, leave some texture.
Julienne or shred potato, carrot and cabbage. Mix these to the grind meat.
Thinly slice mushroom and add to the meat mixture as well.
For the shrimps, chop them into small chunks and mix.
Crack eggs into the mixture, adjust seasoning if need with salt/fish salt. Mix/light knead the filling mixture well.
Prepare a food glue or simply warm some dissolved cornflour+water in microwave to thick to glue edge of rolls.
Lay a wrapper on flat surface into diagonal position (one corner should be perpendicularly pointing at you).
Spoon some filling onto the middle area of wrapper.
Lift the nearest corner over the filling, tuck to shape and roll to 2/3 of wrapper.
Tuck both ends in and roll till the end. Lightly damp the edge corner to adhere the roll. Remember the gap position so that when you're frying, this open edge will face down first.
Repeat and roll other rolls.
Use a deep sauce pan, wok or dutch-oven to deep fry egg rolls. Put it over medium-low heat to warm up, then add frying oil.
When oil is hot, add egg rolls in carefully. Fry completely one side before turning to prevent breaking.
When they're all fried, transfer to air basket/tray or lined to drip excess oil. Do not crown or they will be soggy.
Serve warm/hot with some dipping sauce.