Vietnamese Egg Rolls for Days!!!

I've enjoyed egg rolls for years, but it wasn't until I tried my father-in-law's Vietnamese egg rolls that I fell in love.  They are crispy, salty, earthy and porky...it honestly can't get any better. :)
I was thrilled when Mahala wanted to learn the exact way Grandpa made them and every time he comes to visit he makes them with her.

Ingredients

Pork Filling

• 2 lbs ground pork
• 1/2 cup dried Woodear mushrooms (re-hydrate in water for 30 minutes or until soften then finely mince)
• 2 oz dried vermicelli/cellophane noodles (approximately 1 cup, re-hydrate in water for 30 minutes or until soften then finely mince)
• 3 green onions (trim off ends and slice thinly)
• 1 small white/yellow onion (peel and finely dice)
• 1/4 teaspoon granulated white sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 tablespoons of oyster sauce
• 1 beaten egg yolk (to seal the egg rolls)

In a large mixing bowl, combine ground pork, onions, mushrooms, noodles, all spices and oyster sauce. Mix until thoroughly combined.
Gently pull the wrappers apart. Set on plate and keep covered with a damp paper towel.
Place about 2 Tablespoons of filling on one wrapper and roll as show in the photo above. Before completing the roll, use a small amount of egg yolk to seal it. Continue until all wrappers are rolled.

Fill a heavy pot or wok with a few inches of vegetable oil and heat to approximately 350 degrees.  Fry egg rolls in small batches until golden brown, turning as needed. Place on cooling rack.  And serve wrapped in fresh lettuce leaves. 
This is one of our family's favorite meals, Enjoy!