Vietnamese Spring Rolls

I learned how to make these from a Vietnamese family member, the recipe I wrote down is quite vague, so I have attempted to measure as much as possible when I made them for Easter. My Father In Law adores these!

Ingredients

1 lb ground pork (I also made some using chicken for my Mother In Law)
2 carrots shredded
napa cabbage shredded (I used about half of a small one)
regular cabbage shredded (I used about 2 cups)
1/4 cup dried black fungus mushrooms, rehydrated and chopped (this is optional)
2 sticks of shredded celery
1/2 tsp salt
1 tsp garlic powder
2 tbl sesame oil
2 tbl sugar
1 tsp black pepper
1 beaten egg
square egg roll skins - you can get these in any Asian market
cellophane or bean thread noodles, one small package

Soak the noodles in really hot but not boiling water for about 10 minutes, drain, and chop into 1/2 inch lengths and set aside for the moment
Mix everything noted above together until well incorporated (except the noodles and wrappers)
beat an additional egg for glue when assembling the rolls

Assembly

Place the spring roll wrapper on a plate with one point towards you. Put about 2 tbls of the filling more towards the bottom of center in a log shape. *keep a wet paper towel on the stack of wrappers so they don't dry out* On top of filling put some of the noodles. Try to roll them tightly at about the halfway point tuck the sides in much like a burrito, finish wrapping and you should have a pointed end which you will dot with beaten egg, I use my finger.

Deep fry in peanut oil until golden brown, or if you wish to freeze some for later, put them on a sheet pan (not touching), freeze then remove to a ziplock bag and they will last in the freezer for months.

Dipping sauce

Soy Sauce
Rice Wine Vinegar
Fish Sauce
Sugar
Water
Chili flakes
Minced garlic

All the above are to taste, I would use only about 1 tbl of fish sauce, it is very strong