Place the sliced black fungus mushrooms in a bowl. And place a bundle of vermicelli noodles in a separate bowl. Fill a tea kettle with water and bring it to a boil. Then pour the hot water into each bowl. Soak the mushrooms and the noodles until soft for about 10 minutes. Drain the mushrooms and the noodles. Give them a quick rinse. Pat them dry with some paper towels. Then rough chop the mushrooms and slice the vermicelli noodles into smaller sections. Set aside.

Wash the shrimp with water and add a round or two of salt. Rinse the salt off of the shrimp. Then peel and devein the shrimps. Pat them dry with paper towels. Mince the shrimp. Set aside.

Peel and grate the carrots. Mince the garlic and chop the onion. Chop the green onions. Set aside.

Place the ground pork in a mixing bowl then add in the grated carrots, minced garlic, chopped onions, chopped green onions, chopped black fungus mushrooms and the sliced vermicelli noodles. Mix to combine.

Add the two beaten eggs to the meat mixture along with the fish sauce, garlic salt, black pepper, and sugar. Mix to combine.

Place the egg wrappers in a zip loc bag to prevent them for drying out. Take one out at a time as needed.

In a small bowl crack one egg and beat it. This will be the egg wash used to seal the rolls.

Take an egg roll wrapper and place on a cutting board or plate. Add 1 1/2 tablespoon of the meat mixture onto the egg roll wrapper.

Roll the bottom up and tuck it in for a tight roll. Fold the left side over and repeat for the right side. Then roll it upwards away from you. Brush some egg wash on the top corner of the wrapper to seal it.

Roll one egg roll and fry it to test it for seasoning.

In a large sauce pan on medium high heat pour in the cooking oil. Reduce to medium heat then place the egg rolls into the oil. Remove when golden brown. Place on a paper towel to drain.