Hmong Egg Rolls - cooking recipe

Ingredients

1 (10 1/2 ounce) bag bean thread noodles
24 rice paper sheets
1 (10 -12 ounce) package coleslaw mix (or 1 sm cabbage & 2 carrots shredded)
1 medium yellow onion
1 bunch green onion
1 bunch cilantro
1 1/2 lbs ground pork
1 egg (xtra 1 for sealing egg rolls)
2 teaspoons black pepper
2 teaspoons salt
2 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
Red pepper dipping sauce
5 Thai red chili peppers, chopped (birds eye)
1 garlic clove, chopped
1 tablespoon green onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon fresh lime juice (bottles fine)
1 dash msg
1/4 cup fish sauce
2 tablespoons water

Preparation

Soak noodles in very hot water for 10 minutes.
Drain.
Rinse with cold water.
Cut into 3-inch lengths; set aside.
Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
Mix all ingredients together.
Heat oil (med high heat).
Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
Roll it up.
Seal with egg.
Cook for about 10 minutes.