Vietnamese meatrolls

My mom made these when she was a young mom and continues to do so. They are so good. I don't have exact measurements, only ingredients and she just measures by what looks good to her. My mom and I got together to make these yesterday and this recipe made exactly 100 eggrolls.

Filling:
3 lbs. ground pork
1 yellow onion-rough mince with a knife
3 carrots-food processed into small pieces
1 medium jicima-julienned with a knife
1 bag chopped dried black fungus-microwave with water until soft, 2 or 3 minutes, then drain-can find in Asian supermarkets
3 small bunches mung bean noodles, bean thread size-microwave with water until soft, 2 or 3 minutes, then drain and cut into small pieces with knife or scissors
1/4 C + 1 T fish sauce
1/4 C + 2 T sugar
salt + pepper to taste
2 eggs + 1 egg yolk-save egg white for wrapping.

To make sure the filling has the right flavor, fry a little bit in olive oil to taste. Add seasonings to your taste.

Mix all together with hands until everything is distributed evenly.

100 -10x10 egg roll wraps.

Use remaining egg white to seal final corner.

Deep fry until golden brown at 350*

Can place uncooked meatrolls in small batches in freezer bags and freeze for a few weeks until ready to use. Thaw completely in fridge and then deep fry until golden brown.