This is a family recipe. Growing up my mom only make these on special occassions. I actually always have these in my freezers for whenever i am hunger for them. Everyone that has tried these egg rolls loved it. Beware: they are very addictive!
Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
In a large bowl mix first 12 ingredients and set aside.
In a small bowl mix flour and water to make a loose paste to seal the wrappers.
Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.