Ma's Vietnamese Egg Rolls - Makes 100

From Ma's estimation in June 2004:

INGREDIENTS

• Egg Roll wrap (4 packages, or 100 wrappers), thawed inside their bags
• 1 lb to 1 lb 4 oz ground pork
• 1 jicama, about 1 lb (or substitute daikon radish), chopped into thin strips
• 1/4 small green cabbage, chopped small
• 3 medium yellow onions, chopped small (not minced)
• 2 medium carrots, shredded or grated
• 1 mien roll (bean thread glass vermicelli noodle bundle), soaked
• 2 eggs, divided
• Canola oil
• 3/4 tsp Salt or Garlic salt
• 1 to 1.5 tsp Ground Pepper
• 2 x 48 oz Canola oil

DIRECTIONS

1. Upon grating/shredding/mandolin of the carrots and jicama, allow them to dry out a little bit on a towel for up to 1.5 hours. See VIDEO #A below
2. In a large bowl, mix vegetables together.  Cut the soaked mien into 3 portions and add to vegetables.  
3. In a medium bowl, mix meat with salt and pepper.  Add to the large bowl of vegetables and noodles. Add an egg to make mixture sticky (optional); mix with hands.  
4. Slit one end of the Egg Roll wrap packages.  Remove the wraps and peel them apart, taking care not to tear them.  Stack them on top of each other and put about half back inside the package. Important: this is to prevent drying (you will remove them when you finish with the first half).  With the first half, set aside in a flat pile to make the rolls. See VIDEO #B below
5. Crack an egg into a small bowl and beat with a fork. This will be the "glue" to seal the rolls.
6. Scoop a spoonful (about 1.5 tbsp) of stuffing and place it near the corner of one wrap.  Fold that corner over the stuffing to generously cover it, then fold in the sides like an envelope. Roll  the stuffed end away from you (TIGHTLY roll but without tearing the sheet) just until only a small triangle at the top remains.  Brush the triangle with a small bit of egg to form the glue, then complete the roll.  Set aside on a tray. See VIDEO #C below
7. Repeat above until mixture is used up. 
8. Deep fry for 10 minutes in enough canola oil to cover the egg rolls at 375 degrees F.
9. Remove and let cool on a tray lined with paper towel to soak up the oil.

VIDEO #A:

VIDEO #B:

VIDEO #C:

*Canola oil can fry about 8 to 10 batches of egg rolls (it's different depending on what you fry); after this, the oil produces toxins and free radicals (and loses its flavor).  Do not dump oil into the sink.  When done cooking, let the oil cool, then pour it into a sealed container and properly dispose with hazardous waste.  

**You can make the raw rolls ahead of time and freeze to deep fry another day - 16 rolls fit into 1-gal bag