Filling:
4-oz. Bean Thread Vermicelli (or rice sticks) soaked in hot water and cut into 1 inch pieces.
2 Dried Chinese Mushrooms soaked in hot water and chopped tiny (or 4 button mushrooms)
2 Pieces Black Wood Ear Fungus (or other dark mushroom)
8 Fresh Shrimp ground
2 Cloves Garlic minced
1 Carrot grated
1 Onion grated
1 lb. Ground Pork
1 Tablespoon Fish Sauce
Black Pepper
1 Egg beaten
2 Packages Egg Roll Wrappers (the Vietnamese use round rice paper but the pasta type egg roll wrappers are much easier to use.
Vegetable Oil for frying

Dipping Sauce:
2 Tablespoons Fish Sauce
1 Clove Garlic finely chopped
1 Red Chili Pepper, finely chopped
2 Teaspoons Lemon or Lime Juice
1 Teaspoon Sugar

Make the Dipping Sauce first.  Combine all the ingredients in a small bowl and stir thoroughly.
Place the Vermicelli, Garlic, Carrot, Onion, Mushrooms, Shrimp, Pork, Fish Sauce, Pepper, and Egg in a large mixing bowl.  With your hands, mix all ingredients together well.
Place one Egg Roll Wrapper on your work surface in a diamond shape with one corner pointing toward you.
Make a small sausages shape out of the mixture.
Place it just below the center of the egg roll wrapper with the two ends of the sausage pointing left and right..
Dip your finger into warm water (or an egg wash) and dampen all 4 edges of the egg roll wrapper.
Pull the bottom corner (which is pointing at you) up over the sausage shape first.
Then fold the left corner in to meet the center, then do the same to the right corner.
Finally, roll from the bottom up and make sure the spring roll is sealed, but do not wrap to tightly. Repeat process until you have used all of the mixture up.
Deep fry the eggrolls in hot oil until golden brown on all four sides.
Drain on paper towels.   Serve with Dipping Sauce.