Vietnamese Egg Rolls Cha Gio

1 lb pork 1/2 lb shrimp 1/2 cup bean thread noodles, soak in tap water for 5 minutes 1/4 cup wood ear mushroom, soak in water 5 min wash and drain well 1 cup jicama, peel and shredded, sprinkled a pinch of salt, let sit, squeeze out excess water 1 cup taro root, shredded, squeeze out excess water 1 carrot, peel and shredded, pinch of salt, squeeze out excess water 1 cup shredded cabbage, sprinkle a pinch of salt, let sit, squeeze out excess water 1 cup onion, pinch salt, let sit, squeeze out excess water 1 tbs minced garlic1 cup chopped green onion 1/2 Tbs salt 1 Tbs sugar ground black pepper 1 egg 2 Tbs flour 4 Tbs water spread on to a 16 X 12 baking sheet so you will have about 15 X 10 cut into 5 column but 10 rows Some notes when rolling the egg rolls: roll tightly but don’t push down two ends too close too filling to prevent filling from showing when frying makes 50 egg rolls Wrapper brands I like: Menlo, TYJ, Wei-Chuan music: www.bensound.com