• Prepare the vermicelli noodles as indicated on the package (the ones I use just need to soak 4 minutes in hot water).
• In the meantime, gently fry the garlic in some oil. After a minute or so, add the minced meat, if using.
• When the meat is cooked, add the coriander stalks, the mushrooms, the sprouts, the grated carrot and cabbage. Mix for a minute and remove from heat.
• Stir the oyster sauce, the fish sauce and the sugar. Using scissors, cut the rice noodles into smaller pieces, and stir the mixture as well.

Create the Rolls

• Carefully, peel off a sheet of the spring roll pastry. Place in front of you with the corner down (like a diamond).
• Scoop about two tablespoons of the filling on the lower half of your pastry sheet and shape it in the form of a large cigar. Fold the lower end over the mixture and start rolling from the bottom up. Fold over the sides halfway. Using a finger, apply egg yolk on the top end before you close the roll.
• This is easy! I let my kids take on this job — the bigger kids can roll, the smaller ones can peel off the next sheet and apply the egg yolk.
• You can prepare the rolls in advance — just keep them cool and under a moist tea towel so they don’t dry out.

To deep fry:

• Heat the oil in a big pot. Test if the oil is hot by sticking in an end of a roll — when the oil starts to sizzle it’s ready. Rotating to both sides, cook spring rolls (you can cook quite a few at the time) for around 5 minutes, or until golden brown. Take out using a slotted spoon and let rest on paper towel while cooking the rest. Make sure the oil doesn’t get too hot — you may have to turn down the heat. When everything is fried, serve immediately!
• Serve with Nuoc Cham dipping sauce, and/or Hoisin dipping sauce