Vietnamese Spring Rolls - cooking recipe

Ingredients

1 lb ground lean pork
1 cup carrot (finely grated)
1/2 cup rice vermicelli (cooked)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 minced garlic clove (or 1/4 teaspoon garlic powder)
1 teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger)
2 green onions (finely chopped)
1 large egg (fork beaten)
25 spring roll wrappers (6 inch size)
cooking oil (for deep frying)

Preparation

In large bowl add first nine ingredients mixing well.
Place about 2 tablespoons filling in centre of each spring roll wrapper.
Fold bottom corner up over filling, fold in both sides.
Dampen edge of wrapper and roll tightly to seal
Repeat with remaining filling and wrappers.
Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.