CHA GIO Vietnamese Pork Egg Rolls

1: Start by soaking your wood ear mushroom and dried vermicelli noodle in warm water for 10 minutes. Then drain and set aside.

2: In a large mixing bowl, combine ground pork, jicama, carrots, white onion, vermicelli, and wood ear mushroom with 2 eggs.

3: Add the seasonings: salt, sugar, fish sauce, black pepper, and MSG.

4: In a small bowl, crack one egg; use the egg whites to seal the egg rolls.

5: On a large plate or cutting board, peel one of the spring roll wrappers and lay it flat on the surface.

6: Add a heaping teaspoon of the meat mixture onto the spring roll wrapper. Roll and seal with the egg white mixture.

7: Set into a container and repeat until you finish wrapping all your egg rolls. Use plastic wrap by layers to prevent sticking if you stack them.

8: In a large pot, add your 1 quart of vegetable oil and allow it to heat on medium-high.

9: Gently add your egg rolls into the oil to cook. Do not overcrowd the pot. Allow to cook for 5-7 minutes or until fully cooked. Repeat until all egg rolls are cooked.

10: Serve with lettuce and nuoc mam cham.