Vietnamese Egg Rolls are one of my favorite bite-size crispy Vietnamese appetizers! Filled with ground beef, corn vermicelli, and vegetables then wrapped in spring roll wrappers and fried until golden and crispy. Served with Nuoc Cham Dipping sauce, they are just delicious!

1. Mix vermicelli, ground beef, sliced cabbage, grated carrots, green onion, onions, mushrooms, and eggs. Season with salt, sugar, pepper, and mushroom powder. Stir everything until well combined.

2. Prepare a small bowl, then mix the wheat flour and water to make the wrapper skin adhesive. 3. For the sauce: mix water, sugar, and fish sauce. After that, add garlic, red chili peppers, lime juice and a little salt, then stir again until well mixed.

4. Prepare a cutting board, then place 1 sheet spring roll wrapper in a square position. Fold the bottom corner 1/3 of the way up and then fill it with the meat mixture, about 2 tablespoons. Fold the right and left corners up over the filling. Apply the mixture of flour and water to the opposite end and roll it up to stick.  5. Heat the oil in a pan over medium heat, then fry until both sides are golden brown.