2packagesvermicelli, or Muong Bean Thread noodles noodles (6 to 9 ounces total)
3poundsground pork or ground turkey, or a combination
1headfinely shredded cabbage, or a 10-ounce package of shredded cabbage
4largeeggs
3egg whites, save the egg yolks for sealing the egg rolls
½poundfinely shredded carrots, or a 10-ounce bag of shredded matchstick carrots
2mediumonions, finely chopped
Sauce:
2tablespoonssalt, I use coarse, kosher salt
8-10tablespoonsoyster sauce
4-5tablespoonsblack soy sauce or regular soy sauce
1tablespoonblack pepper
2tablespoonsfish sauce
50spring roll pastry wrappers, not traditional egg roll/wonton wrappers
Instructions
Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes (if using boiling water, soak for 10 minutes). Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).
Mix all the filling ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a large bowl. Hand mixing works best. Then add the sauce ingredients.
Mix together.
Pull apart spring roll pastry wraps. Leave main stack of wraps covered with a damp towel while rolling egg rolls. Lay the wrap so it is a diagonal in front of you. Put a large spoonful of filling about an inch above the bottom diagonal. Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in. Moisten the top triangle with the remaining egg yolks and roll/press to seal.
Heat vegetable oil to 365-375 degrees. Fry egg rolls until golden brown and cooked through, about 4-5 minutes. Turn the egg rolls so they don't overcook on one side. Drain on crumpled paper towels and serve with sweet chili sauce.