Prepare the vegetables

• Shred the carrots.
• Dice the green onions.
• Add the coleslaw mix.
• Dice the yellow onion.
• Mince the garlic.

Soak and drain the noodles

• Place the bean thread noodles in very hot water and let them sit until soft.
• Strain the noodles.
• Squeeze out all the moisture.
• Dice the noodles.

Season the filling

• Add the fish sauce and sesame oil.
• Add the black pepper, salt and sugar.
• Add the grated ginger.

Mix the filling

• Add the ground pork to the vegetables and noodles.
• Mix everything with your bare hands (or gloves) until well combined.

Set up the rolling station

• Lay out the spring roll wrappers, the filling, a plate and the egg wash.

Wrap the egg rolls

• Place a wrapper in a diamond formation and add a portion of filling.
• Roll it about halfway, squeeze down the sides and fold both corners over.
• Roll it tight, brush the edge with egg wash and seal it off.

Deep fry the egg rolls

• Heat the fryer to 350 degrees.
• Deep fry the egg rolls until golden and crispy.
• Transfer them to a bowl or rack to drain.

Serve

• Serve the egg rolls hot with sweet chili sauce.