Cook the vermicelli rice noodles according to the package instructions. Once cooked, drain and cut into shorter pieces to make them easier to mix and wrap.

Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it up into small pieces as it cooks.

Add the sliced mushrooms, chopped onion, grated carrots, and sliced cabbage. Stir-fry the mixture until the vegetables are tender and the pork is fully cooked.

Season the filling with soy sauce, sesame oil, sea salt, and black pepper. Adjust seasoning to taste. Remove from heat and allow the mixture to cool slightly.

Lay an egg roll wrapper on a clean, flat surface. Position it so that a corner is facing toward you (like a diamond shape).

Place a small amount of the filling mixture on the lower part of the wrapper, and top with a small handful of the cooked noodles.

Fold the bottom corner over the filling, tuck in the sides, and then continue rolling tightly toward the upper corner. Use a little water or a flour paste (flour mixed with water) to seal the final edge.

Repeat this process with the remaining wrappers and filling.

Heat a good amount of peanut or canola oil in a deep fryer or a large pot to 350°F (175°C).

Fry the egg rolls in batches, being careful not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes.

Remove from the oil and drain on paper towels.

Serve hot with your choice of dipping sauces such as sweet and sour sauce, soy sauce, or a spicy mustard.