Begin by placing vermicelli rice noodles in a bowl of hot water, allowing them to soak for about 5-7 minutes until softened. Once tender, drain and chop into 1-inch pieces.

In a large skillet over medium heat, add a splash of oil and sauté the ground pork for about 5-7 minutes until fully cooked and browned.

Transfer cooked pork to a bowl. In the same skillet, cook chopped mushrooms, onion, and grated carrots for 3-4 minutes until soft.

Add thinly sliced cabbage and sauté until wilted for about 2 minutes, then combine with seasonings.

Lay an egg roll wrapper in a diamond shape, placing about 2 tablespoons of filling near the bottom corner. Roll tightly away, folding in sides halfway, and seal with beaten egg.

Heat oil in a deep skillet over medium-high heat until it reaches 350°F. Fry 5-7 egg rolls for about 5-6 minutes until golden brown and crispy.

Transfer cooked egg rolls to a wire rack to drain excess oil and allow them to cool slightly before serving.

Serve with your choice of dipping sauces such as sweet chili or homemade teriyaki.