Prepare carrots, cabbage and onion by grating them with a box grater on a cutting board or using a food processor to shred or chop them.

In a large bowl, soak mung bean noodles in hot boiling water for 50 seconds until softened and clear. Strain immediately shaking out as much excess water. Transfer to a large bowl. Cut the noodles into smaller pieces with clean kitchen scissors.

Add ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar to the noodles. With clean hands, mix well. Set aside. Optional: Take about 1 tbsp and pan fry or microwave for 40 seconds until cooked to taste test it. If needed, adjust the seasoning by adding more salt, black pepper or sugar.

In a separate small bowl, combine all-purpose flour and cold water. This will be your egg roll “glue”.

Gently peel away one single spring roll wrapper and place onto a clean flat surface in a Diamond position. Fold the bottom corner ⅓ of the way up. Fill the wrapper with 3 levelled tablespoons of filling on the folded corner and shape filling into a log. Fold the side corners over the filling. Lightly brush a bit of the flour water mixture on the top corner. Tightly roll the egg roll upwards. Repeat this process for remaining filling. Place egg rolls on parchment paper. Note: Keep spring roll wrappers moist by covering with a damp paper towel and only remove one at a time when you're ready to fill.

In a wok, deep fryer or large skillet on medium heat, add 2-3 cups of oil. Once oil is hot or at 350 F degrees, gently lower 3-4 egg rolls away from you. Fry in small batches. Do not overcrowd.

Deep fry for 3 minutes, turning over at the halfway point. Transfer fried egg rolls onto a wired rack set on top of a baking sheet so excess oil can drip off.

In a small bowl, combine water, sugar and fish sauce. Mix until sugar has dissolved. Mix in minced red chilies and garlic. Serve with egg rolls!

For any uncooked leftover egg rolls, place them in a single layer into a freezer bag into the freezer section of your refrigerator. They will last up to 2 months or before freezer burn starts to show. These can be deep fried, air fried or re-heated in your toaster oven from frozen.