Egg Rolls - cooking recipe

Ingredients

2 1/2 lb. ground pork
2 lb. carrots, shredded
1 pkg. bean thread vermicelli (rice noodles)
black fungus (5 to 6)
3 tsp. black pepper
3 tsp. fish sauce
3 eggs
1 lb. bean sprouts, broken
1 pkg. lumpia
1 egg, beaten
1 jar oil

Preparation

Soak vermicelli and fungus in warm water 15 minutes.
Then squeeze out water; finely dice.
Mix first 8 ingredients in large bowl.
Scramble 1 egg in a small bowl.
Lay one lumpia wrapper on a plate and place 1 to 1 1/2 tablespoons to one side of the wrapper. Roll the wrapper.
Fold end over meat and roll halfway.
Turn up each side.
Roll the rest of the way and spread the end with egg (beaten).
Deep fry until golden brown (15 minutes).
Serve with fish sauce, hot rice and lettuce.