Easy Vietnamese Egg Rolls (Chả Giò)

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• 25 sheets spring roll wrappers (8.5 x 8.5 inches in dimensions)
  Ingredient note

  Source: 25 sheets spring roll wrappers (8.5 x 8.5 inches in dimensions)
• 3 cups vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2-3 cups vegetable oil (or any neutral oil); upper source range endpoint used for shopping.
• 1 lb ground pork (or ground chicken, turkey, beef or minced shrimp)
  Ingredient note

  Source: 1 lb ground pork (or ground chicken, turkey, beef or minced shrimp)
• 2 cups carrots (peeled and grated)
  Ingredient note

  Source: 2 cups carrots (peeled and grated)
• 5.64 oz mung bean noodles (dried kind)
  Ingredient note

  Source: 5.64 oz mung bean noodles (dried kind)
• 2 cups cabbage (grated)
  Ingredient note

  Source: 2 cups cabbage (grated)
• 3/4 cup onion (grated or finely chopped)
  Ingredient note

  Source: 3/4 cup onion (grated or finely chopped)
• 4 each shiitake mushrooms (or wood ear mushrooms, finely chopped)
  Ingredient note

  Source: 4 shiitake mushrooms (or wood ear mushrooms, finely chopped)
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 1 tsp salt
  Ingredient note

  Source: 1 tsp salt
• 1 tsp black pepper
  Ingredient note

  Source: 1 tsp black pepper
• 1 tsp + 1/2 cup white granulated sugar
  Ingredient note

  Source: 1 tsp white granulated sugar; Source: 1/2 cup white granulated sugar
• 1.5 tbsp all purpose flour (or cornstarch )
  Ingredient note

  Source: 1.5 tbsp all purpose flour (or cornstarch )
• 3 tbsp + 1/2 cup water
  Ingredient note

  Source: 3 tbsp water; Source: 1/2 cup water
• 1/3 cup fish sauce
  Ingredient note

  Source: 1/3 cup fish sauce
• 1 each bulb garlic (minced)
  Ingredient note

  Source: 1 bulb garlic (minced)
• 4 each large red chilies (minced)
  Ingredient note

  Source: 4 large red chilies (minced)

1. Prepare carrots, cabbage and onion by grating them with a box grater on a cutting board or using a food processor to shred or chop them.
2. In a large bowl, soak mung bean noodles in hot boiling water for 50 seconds until softened and clear. Strain immediately shaking out as much excess water. Transfer to a large bowl. Cut the noodles into smaller pieces with clean kitchen scissors.
3. Add ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar to the noodles. With clean hands, mix well. Set aside. Optional: Take about 1 tbsp and pan fry or microwave for 40 seconds until cooked to taste test it. If needed, adjust the seasoning by adding more salt, black pepper or sugar.
4. In a separate small bowl, combine all-purpose flour and cold water. This will be your egg roll “glue”.
5. Gently peel away one single spring roll wrapper and place onto a clean flat surface in a Diamond position. Fold the bottom corner 1/3 of the way up. Fill the wrapper with 3 levelled tablespoons of filling on the folded corner and shape filling into a log. Fold the side corners over the filling. Lightly brush a bit of the flour water mixture on the top corner. Tightly roll the egg roll upwards. Repeat this process for remaining filling. Place egg rolls on parchment paper. Note: Keep spring roll wrappers moist by covering with a damp paper towel and only remove one at a time when you're ready to fill.
6. In a wok, deep fryer or large skillet on medium heat, add 2-3 cups of oil. Once oil is hot or at 350 F degrees, gently lower 3-4 egg rolls away from you. Fry in small batches. Do not overcrowd.
7. Deep fry for 3 minutes, turning over at the halfway point. Transfer fried egg rolls onto a wired rack set on top of a baking sheet so excess oil can drip off.
8. In a small bowl, combine water, sugar and fish sauce. Mix until sugar has dissolved. Mix in minced red chilies and garlic. Serve with egg rolls!
9. For any uncooked leftover egg rolls, place them in a single layer into a freezer bag into the freezer section of your refrigerator. They will last up to 2 months or before freezer burn starts to show. These can be deep fried, air fried or re-heated in your toaster oven from frozen.