3 lb. ground pork, fry until no longer pink
1 bunch green onions, sliced
3 grated carrots
1 bunch cilantro, chopped
2 oz. bean thread noodles, cooked and drained
2 eggs
1 1/2 tbsp. each fish sauce and oyster sauce
1 tbsp. soy sauce

Mix together with cooked pork. Use only spring roll wrappers, available at oriental markets. Place 1/4 cup mixture in corner of wrapper. Fold over one corner, then fold the 2 opposite corners over each other, and roll. Seal the seam with beaten egg. Fry in hot oil until brown and crisp.