For the stuffing: in a bowl, place the pork, crab, prawn, taro and ear mushrooms. Then add the shallots, spring onions, sugar, chicken stock, pepper and egg yolk. Mash them together until the consistency is that of a smooth paste.
Spread a little coconut juice evenly on the surface of the rice paper (but not too much). Fold the edge of the rice paper about 2 inches in towards the center. Then place 1 teaspoon of the stuffing on the space folded. Start folding the left and right side of the rice paper into the center. Then roll up tightly from the bottom edge away to the far end.
Deep-fry the spring rolls in a pan over a low heat until lightly browned.
Serve with lettuce leaves, fragrant leaves, herbs, rice noodles and fish sauce for dipping.
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