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For cha gio, want a mixture of 65% meats, 20% carrots, 10% mushrooms, 5% mien
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Soak mien and a few fungus separately in boiling water for a couple minutes, drain, rinse and repeat
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Mix ground pork or chicken (66% lean) and loosely ground shrimp at a 2:3 ratio
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Mix in minced shallots, mushrooms, salt, and pepper
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Then add in shredded carrots and minced mien
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Heat a completely dry pan on low heat for few minutes, then off-heat add some oil so that it would be at least halfway to immerse roll
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Pan fry egg rolls until internal temperature sufficient, to a light golden color
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Eat with bun, cha gio, lettuce, cucumbers, mint, perilla, and nuoc mam pha
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