Prepare the noodles: Soak vermicelli rice noodles in hot water for 5–7 minutes until tender. Drain, rinse with cold water, and cut into 1-inch pieces. Transfer to a large mixing bowl.

Cook the pork: In a skillet, heat 1 tablespoon of olive oil. Add 1 pound of ground pork, breaking it up with a spatula, and cook until browned. Season with ½ teaspoon of salt, then transfer to the bowl with noodles.

Cook the vegetables: In the same skillet, heat 2 tablespoons of olive oil. Add onion, carrots, and mushrooms, and sauté for 5–6 minutes until softened. Stir in shredded cabbage and cook for 2 minutes, just until wilted. Season with a little salt. Transfer veggies to the bowl with pork.

Mix the filling: Combine pork, vegetables, and noodles. Add soy sauce, sesame oil, black pepper, and extra seasoning if needed. Stir well until everything is evenly coated.

Roll the egg rolls: Place an egg roll wrapper on a flat surface in a diamond shape. Spoon ¼ cup filling onto the lower third, fold the bottom corner over, tuck tightly, fold in the sides, and roll up. Seal edges with beaten egg. Keep wrapped rolls covered.

Fry and serve: Heat 2 inches of oil to 340–350°F. Fry rolls in small batches for 5 minutes until golden and crisp. Drain on a wire rack, cool slightly, and serve with your favorite dipping sauce.