First, take out the egg rolls wrapper from the freezer and let it thaw at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the green onions, and chop the cilantro.

When the noodles are soft, let it drain. Then cut the noodles until they are about 2-3 inches and not too long.

In a large bowl, combine the cabbage, carrots, green onions, bean thread noodles, ground meat, and eggs. Sprinkle salt, black pepper, and garlic powder. Add Oyster sauce and hoisin sauce. Wearing a cooking glove, use your hands to fold everything together until well blended.

Crack an egg yolk into a small bowl. This is for sealing the egg rolls. Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.

Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown. When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.

Be careful, it is hot! Enjoy!