Place vermicelli noodles in a large bowl and cover with hot water. Separate them using forks and let sit for 5-7 minutes until tender.
Drain the noodles and rinse with cold water to stop cooking. Cut them into one-inch pieces and place them in a clean mixing bowl.
Thinly slice the cabbage using a serrated knife.
Thinly slice the mushrooms and pat dry on paper towels.
Grate the peeled carrots using a matchstick slicer.
Finely chop the onion and set aside with other prepared veggies.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ground pork, breaking it up as it cooks. Season with 1/2 teaspoon of salt. Once cooked, transfer to the bowl with noodles.
In the same skillet, heat 2 tablespoons of olive oil. Add onions, carrots, and mushrooms, sautéing for 5-6 minutes until softened. Add cabbage and cook until wilted.
Transfer the cooked vegetables to the mixing bowl with pork and noodles. Season with salt, pepper, soy sauce, and sesame oil, mixing well.
Thaw the egg roll wrappers for 45 minutes. Keep them covered with a damp paper towel to prevent drying.
Place a wrapper on a clean surface in a diamond shape. Add 1/4 cup of filling to the bottom third, fold the bottom corner over, and tuck it under. Roll tightly, folding in the corners, and seal with beaten egg. Repeat until all wrappers are used.
Heat oil to 340-350°F in a Dutch oven.
Fry the egg rolls in batches for about 5 minutes or until golden brown. Avoid overcrowding the pot.
Transfer the fried egg rolls to a wire rack to cool for at least 15 minutes before serving.
Serve the egg rolls with sweet chili sauce and enjoy the crunch and flavor of homemade goodness!
You can freeze the cooled egg rolls and reheat them in an air fryer as needed.
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