Here are the rough measurements of what I used! Usually I add minced onions and/or shallots and shrimp too but I was making these at like midnight _@ Filling ingredients 2 lb ground pork 2 bundles of bean thread rehydrated 150 g shredded carrots 40 g woodear mushrooms rehydrated and chopped 2 tsp fish sauce 1 tsp chicken bouillon powder 1 tsp pepper Salt and pepper to taste Wrapping ingredients 25 spring roll pastry wrappers egg yolk 1. Combine ingredients for the filling. Pan fry a little to taste test and adjust to taste 2. Spread the filling out on a tray and divide into about 25 egg roll sized pieces 3. Place wrapper with a corner facing you, fold that corner to the center 4. Add filling and roll 5. Once you get nearly to the end, spread some egg yolk to help seal the egg rolls 6. Deep fry till golden brown at roughly 325-350 F. #eggrolls #springrolls #chagio #vietnameseeggrolls