Vietnamese Egg Rolls

I love Vietnamese style egg rolls. That being said, I have always been afraid of trying to make them. Now that I have made them, I have got to say, It's not that hard ! 
Don't fear the fryer ! I just used my stainless steel saucepan with just enough oil to cover the rolls to cook 4 at a time. Enjoy !

Ingredients:

 • 1 pkg. of Egg Roll Shells (25/pkg.)

• 1- 2oz pkg. Mung bean vermicelli noodles

• 1 lb. ground pork

• 4 cups shredded cabbage

• 1-1/2 cups shredded carrots

• 1 cups minced onion

• 1 tablespoons minced fresh garlic

• 1 egg (slightly beaten) 

• 1/2 teaspoon salt

• 1/2  teaspoon black pepper

• 1 tablespoon fish sauce

• 3 qt. pot or deep fryer

• Peanut oil- enough to fill 1/3  depth of pot or deep fryer.  Can also use corn or vegetable oil.

Directions:

Season pork with salt and pepper then brown and crumble until cooked,
then set aside to cool.

Place noodles in bowl and pour boiling water on top to cover. Let sit a few minutes until soft, then drain and cut with scissors into 1- 2 inch pieces. 

Shred cabbage and carrot and place in a large bowl

Mix in, well drained noodles, onion, garlic, fish sauce  
Add ground pork to cabbage mixture and mix well. Place one corner of egg roll wrap towards you and place 1 heaping tablespoon of filling in the middle, fold the corner facing you, over the filling, fold the side corners in and roll tightly. Seal with beaten egg. To freeze, place in single layers between wax paper and freeze.

Cook in oil heated to 350 - 375 until browned, turning as needed. Drain on paper towels and eat !
Serve with a good fish sauce or a good sweet and sour sauce from an Asian food market, or the ethnic food section of your super market.