Thai Spring Rolls

1 cup ground pork
1 cup bean sprouts
4 eggs, slightly beaten, fried and chopped
2 tablespoons chopped green onion
2 teaspoons salt
1 teaspoon pepper
1/2 tablespoon chopped garlic
6 black mushrooms, chopped
1 teaspoon fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
1 carrot, grated
1/2 cup small vermicelli noodles
1 egg yolk
2 cups vegetable oil
Spring roll wrappers

Heat oil in wok or frying pan. Add garlic and fry 2 minutes. Add pork, bean sprouts, egg mixture, onion, mushrooms, carrots and stir-fry 5 minutes.

Add soy sauce, fish sauce, salt and pepper and mix well. Remove from heat.

Put 2 tablespoons of fried ingredients on spring roll wrapper. Roll up and seal with egg yolk. Deep fry 5 to 10 minutes and drain on paper towel. Serve hot.